1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick Serves 4.
You can't go wrong with corn, chicken, cheddar cheese, and chiles wrapped up in a warm tortilla. This simple supper is a great recipe to cook up in a pinch and everyone is bound to enjoy it. I had chicken tenders on hand, so I used those and the recipe was even easier and quicker to cook. Employ fresh corn since it's in season and adds great flavor. You can serve this in a tortilla (like I did) with a little salsa and avocado or offer it with rice and a side salad. Bring this tasty Tex-Mex dish to your kitchen table by reading more.
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3-1/2 Tbs. unsalted butter
1-1/2 cups fresh or thawed frozen corn kernels
1 medium jalapeño, seeded if desired and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
1 Tbs. chopped fresh oregano
1 cup grated sharp Cheddar
1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick