Instructions: 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.

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