Cheesy Chicken with Chiles

[Hj]

6) 8 inch flour tortillas
2 T. vegetable oil
3 T. all purpose flour
6 chicken cutlets
1) 10 oz. can enchilada sauce
1) 11 oz. can corn
1) 4 oz. can green chiles diced
3/4 c. cheddar cheese or Mexican Blend shredded

Heat oil in large skillet. Coat chicken with flour. Add chicken to skillet - cook 1 to 2 minutes per side until golden. Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce- corn and bring to a boil. Drain coarsely chop chiles.

Arrange cutlets on sauce. Top with chiles ñ cheese. Cover, reduce heat ñ simmer 1 to 2 minutes until cheese melts. Slice scallions -sprinkle over top.

To serve- place 1 cutlet- some sauce on a pre-warmed tortilla. Fold or roll up.