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| 6 | 8-inch flour tortillas |
| 2 Esslöffel | vegetable oil |
| 3 Esslöffel | all-purpose flour |
| 1 x ca. 450 g | Chicken cutlets (about 6) |
| 10 x ca. 30 g | Can enchilada sauce |
| 11 x ca. 30 g | Can vacuum-packed corn |
| 4 x ca. 30 g | Can whole green chilies |
| 3/4 Tasse | cheddar cheese shredded |
| 2 | Medium-size scallions |
| | (For garnish) |
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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. Per serving: 560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg sodium
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