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