Chicken Corn Fritter Sandwich
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PREP TIME: 15min COOK TIME: 25min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 26g||%|
|Saturated Fat 8.4g||%|
|Total Carbs 58g||%|
|Dietary Fiber 2g||%|
|Vitamin A 77%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 (4 oz.) can diced green chilies, drained
1 (14.5 oz.) can diced tomatoes with green chilies, un-drained
1 (28 oz.) can enchilada sauce
12-14 (8-inch) yellow corn tortillas
2 cupgrated cheddar cheese
Chopped cilantro or scallions for garnish, if desired
Place the chicken strips on a layer of paper towels and allow to defrost at room temperature for 20 minutes or so. (This will allow you to easily cut some of the thicker strips length wise to better fit inside the rolled tortillas).
Heat the vegetable oil in skillet over medium heat and add the onions and garlic. Sauté until onions are translucent, about 4 minutes. Add the green chilies and tomatoes and continue to cook for about 5 more minutes, until the liquid reduces slightly. Turn off heat and set aside.
Pour about ¼ cup of the enchilada sauce in the bottom of a 9”x13” baking dish. Pour the rest of the sauce into a shallow bowl such as a pie pan. Dip a tortilla gently into the enchilada sauce until coated. Place in the casserole dish and spoon some of the green chili-tomato mixture on the bottom and then add a chicken strip. (Feel free to cut some of the thicker strips in half lengthwise to better fit inside a tortilla). Roll up and place enchilada seam side down into a single layer inside the baking dish. Continue with the remaining tortillas until they all fit snugly inside the baking dish. (Don’t worry if some of the enchiladas are thicker than the others, they will all meld in the baking process.)
Pour any of the remaining green chili-tomato mixture over the tortillas and then pour the remaining enchilada sauce over the entire dish. Sprinkle the cheese over top and bake for 25 minutes. Garnish with chopped cilantro or scallions.
TIP: Feel free to add black beans or even rice to roll inside the enchiladas.
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