Recipe - Easy Cheesy Chicken With Chilies

6 8inch flour tortillas
2 tablespoon Vegetable oil
3 tablespoon All purpose flour
1 pound Chicken cutlets (about 6)
10 ounce Can enchilada sauce
11 ounce Can vacuumpacked corn
4 ounce Can whole green chilies
Three fourths cup Shredded Cheddar cheese
2 Mediumsize scallions
(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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini