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

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,
59 mg chol, 998mg sod.