Title: Cheese-topped chili chicken
 Categories: Main dish, Poultry, Low-cal, Low-fat
      Yield: 6 Servings
 
      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, 59mg chol, 998mg sod.