Easy Cheesy Chicken with Chilies

Directions

Heat oven to 375℉ (190℃).

Wrap tortillas in foil.

Place directly on oven rack.

Heat oil in a large nonstick skillet.

Put flour and cutlets into a large plastic bag and shake to lightly coat chicken.

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.

Meanwhile, drain and coarsely chop chilies.

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.

Remove tortillas from oven.

To serve, put 1 cutlet and some sauce on each tortilla.

Fold or roll up.