6 ea 8-inch flour tortillas

2 T Vegetable oil

3 T All purpose flour

1 lb Chicken cutlets (about 6)

10 oz Can enchilada sauce

11 oz Can vacuum-packed corn

4 oz Can whole green chilies

3/4 c Shredded Cheddar cheese

2 ea Medium-size scallions

1 x (For garnish)

1. Heat oven to 375. Wrap tortillas in foil. Place directly on oven

rack. 2. Heat oil in a large nonstick skillet. Put flour and cutlets into a

large plastic bag and shake to lightly coat chicken. 3. Add chicken to skillet and cook (in batches if necessary), 1 to 2

minutes per side until golden. Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce and corn and bring to a boil. 4. Meanwhile, drain and coarsely chop chilies.

5. Arrange cutlets on sauce. Top with chilies and cheese. Cover,

reduce heat and simmer 1 to 2 minutes until cheese melts. Slice scallions and sprinkle over top. 6. Remove tortillas from oven. To serve, put 1 cutlet and some sauce

on each tortilla. Fold or roll up. Makes 4 servings. Per serving: 560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg sodium Source: Woman's Day, 12/17/91