| 1 | Heat oven to 37Wrap tortillas in foil. |
| 2 | Place directly on oven rack. |
| 3 | Heat oil in a large nonstick skillet. |
| 4 | Put flour and cutlets into a large plastic bag and shake to lightly coat chicken. |
| 5 | Add chicken to skillet and cook (in batches if necessary), 1 to 2 minutes per side until golden. |
| 6 | Remove to paper towels to drain. |
| 7 | Wipe out skillet. |
| 8 | Add enchilada sauce and corn and bring to a boil. |
| 9 | Meanwhile, drain and coarsely chop chilies. |
| 10 | Arrange cutlets on sauce. |
| 11 | Top with chilies and cheese. |
| 12 | Cover, reduce heat and simmer 1 to 2 minutes until cheese melts. |
| 13 | Slice scallions and sprinkle over top. |
| 14 | Remove tortillas from oven. |
| 15 | To serve, put 1 cutlet and some sauce on each tortilla. |
| 16 | Fold or roll up. |
| 17 | Makes 4 servings. |
| 18 | Per serving: 560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg sodium |
