Easy Cheesy Chicken with Chilies

6 8" flour tortillas
2 Tbsp vegetable oil
3 Tbsp flour
1 lb chicken cutlets (about 6)
10 oz can enchilada sauce
11 oz can kernel corn
4 oz can whole green chilies
3/4 c shredded Cheddar cheese
For garnish : 2 medium-size scallions
Heat oven to 375º F. Wrap tortillas in foil. Place directly on oven rack. Heat oil in a large nonstick skillet. Put flour and cutlets into a plastic bag and shake lightly to coat chicken. Add chicken to skillet and cook (in batches if necessary), 1 to 2 minutes per side until golden. Remove to paper toweling 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 up or roll.
Serves 4.

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