Easy Cheesy Chicken With Chilies

6 each 8-inch flour tortillas
2 tbsp vegetable oil
3 tbsp 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 cup shredded cheddar cheese
2 each medium-size scallions
1 (for garnish)

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

Heat oil in a large nonstick skillet. Put flour and cutlets into a large plastic bag and shake to lightly coat chicken.

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.

Meanwhile, drain and coarsely chop chilies.

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

Servings: 4