Cheese-Topped Chili Chicken
In large nonstick skillet, heat oil. Put flour and chicken in a large plastic bag and shake to lightly coat chicken.
Add chicken to skillet and cook, in batches if necessary, 1-2 minutes per side, or until golden. Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce and corn, and bring to a boil.
Meanwhile, drain and coarsely chop chilies. Arrange chicken on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1-2 minutes, or until cheese melts.
Remove tortillas from oven. To serve, put 1 piece of chicken and about 1/3 cup
sauce on each tortilla. Garnish with green onions. Fold or roll up to enclose