Cheese-Topped Chili Chicken

6 8 flour tortillas
2 tbsp vegetable oil
3 tbsp all-purpose flour
1 lb skinless boneless chicken -breasts, (about 6)
10 oz can enchilada sauce
11 oz can corn kernels
4 oz can whole green chilies
3/4 cup shredded cheddar cheese
1 sliced green onions, option

Preheat oven to 375~F. Wrap tortillas in foil and place in oven to heat while making filling.

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 filling.

Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from fat, 59mg chol, 998mg sod.

Servings: 6