Ingredients:

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

Preparation:

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.

Nutritional Information:

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