Cheese-Topped Chili Chicken Recipe

Cheese-Topped Chili Chicken Recipe


6- 8 pieces of tortillas (made of flour)
2 Tbsps of oil (vegetable)
3 Tbsp of flour (all-purpose)
1 lb of chicken breasts (skinless and boneless, about 6 pieces)
10 ozs of enchilada sauce (canned)
11 ozs of corn kernels (canned)
4 ozs of chilies (canned, whole green); drained and chopped coarsely
3/4 c of cheese (Cheddar); shredded
1 pc of green onion (optional); sliced


Preheat the oven, 375 degrees F. Prepare the tortillas by wrapping them using foil then heating them into the oven. Proceed with the making of filling.

Heat the oil using nonstick large pan. Combine chicken with flour in large bag (plastic) then shake in order to coat the chicken lightly. Drop the chicken into the skillet then allow to cook 1 – 2 minutes each side ’til golden; drain oil using papertowels.

Using the same skillet (wiped clean), boil corn with enchilada. Place chicken into the enchilada mixture and drizzle with cheese then coarsely chopped chilies. Allow to simmer while covered for about 1 – 2 minutes ’til cheese is melted.

Lift tortilla off oven. Put chicken (single portion) unto a tortilla piece and add 1/3 c of sauce. Decorate using green onions. Seal tortillas by rolling it up or folding.

Cheese-Topped Chili Chicken Recipe

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