<http://schema.org/recipeInstructions>
" Heat oven to 425\u00B0F. Fill a medium saucepan halfway with water. Bring to a boil; add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred. Meanwhile, heat 2 Tbsp oil in a large skillet over medium heat. Add the onion and \u00BC tsp each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Add the garlic and peppers and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Stir in the corn, sour cream and lime juice. Fold in the chicken, cilantro and cheese. Transfer to a 2-qt casserole dish. Working on a piece of parchment paper, brush one sheet of fillo with some of the remaining oil and sprinkle with chili powder, if desired (keep the other sheets covered with plastic wrap and a damp cloth so they don\u2019t dry out). Scrunch the sheet together and place on top of the chicken mixture. Repeat with the remaining fillo sheets. Bake until golden brown, 12 to 15 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11989/chicken-enchilada-bake-recipe/?src=shelter_footer>