Easy Cheesy Chicken with Chilies

Yields:	4 servings
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6	each	flour tortillas (8 inch)
2	tablespoons	vegetable oil
3	tablespoons	flour, all-purpose
1	pound	chicken cutlets	about 6
10	ounce can	enchilada sauce
11	ounce can	corn	vacuum-packed
4	ounce can	green chili peppers	whole
3/4	cup	cheddar cheese	shredded
2	medium	scallions, spring or green onions

Heat oven to 375 degrees F.

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.

Remove tortillas from oven.

To serve, put 1 cutlet and some sauce on each tortilla.

Fold or roll up.

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EXCELLENT DISH FOR A COLD WINTER'S NIGHT