Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea 8-inch flour tortillas 11 oz Can vacuum-packed corn
2 tb Vegetable oil 4 oz Can whole green chilies
3 tb All purpose flour 3/4 c Shredded Cheddar cheese
1 lb Chicken cutlets (about 6) 2 ea Medium-size scallions
10 oz Can enchilada sauce 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

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