If you need dinner in a flash, this recipe goes from stove top to table in just 20 minutes. Use your favorite enchilada sauce, mild or hot.
Salt
1 tablespoon vegetable oil
Sour cream
1/4 cup prepared enchilada sauce
1 can (4 oz.) whole green chilies, drained and cut into thick strips
Warm tortillas
Freshly ground black pepper
1 pound chicken cutlets (about 1/2 inch thick)
2 tablespoons chopped fresh cilantro
4 ounces sliced Monterey Jack cheese
Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt and pepper. Add cutlets to skillet and saute until golden brown and cooked through, 2 to 2-1/2 minutes per side. Reduce heat to medium.
Spoon enchilada sauce over chicken; top with chilies and cheese. Cover and cook until cheese melts, about 3 minutes.
ransfer to serving platter and sprinkle with cilantro. Serve with sour cream and tortillas. Makes 4 servings.
Salt
1 tablespoon vegetable oil
Sour cream
1/4 cup prepared enchilada sauce
1 can (4 oz.) whole green chilies, drained and cut into thick strips
Warm tortillas
Freshly ground black pepper
1 pound chicken cutlets (about 1/2 inch thick)
2 tablespoons chopped fresh cilantro
4 ounces sliced Monterey Jack cheese
Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt and pepper. Add cutlets to skillet and saute until golden brown and cooked through, 2 to 2-1/2 minutes per side. Reduce heat to medium.
Spoon enchilada sauce over chicken; top with chilies and cheese. Cover and cook until cheese melts, about 3 minutes.
ransfer to serving platter and sprinkle with cilantro. Serve with sour cream and tortillas. Makes 4 servings.
