Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 8" flour tortillas 10 oz Can enchilada sauce
2 T Vegetable oil 11 oz Can corn kernels
3 T All-purpose flour 4 oz Can whole green chilies
1 lb Skinless boneless chicken 3/4 c Shredded cheddar cheese
--breasts (about 6) Sliced green onions, option

1. Preheat oven to 375~F. Wrap tortillas in foil and place in oven
to heat while making filling.
2. In large nonstick skillet, heat oil. Put flour and chicken in a
large plastic bag and shake to lightly coat chicken.
3. Add chicken to skillet and cook, in batches if necessary, 1-2
minutes per side, or 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. Arrange chicken on
sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1-2
minutes, or until cheese melts.
5. Remove tortillas from oven. To serve, put 1 piece of chicken and
about 1/3 cup sauce on each tortilla. Garnish with green onions. Fold
or roll up to enclose filling.

Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from
fat, 59mg chol, 998mg sod.

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