6 (8-inch) flour tortillas
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 chicken cutlets
1 (10 ounce) can enchilada sauce
1 (11 ounce) can corn
2 roasted green chiles, skins and seeds
    removed, diced, or 1 (4 ounce) can green chiles, diced
3/4 cup shredded Cheddar cheese

Heat oil in a large skillet. Coat chicken with flour. Add chicken to skillet and cook 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.

Drain and coarsely chop chiles. Arrange cutlets on sauce. Top with chiles and cheese. Cover, reduce heat and simmer 1 to 2 minutes until cheese melts.

Slice scallions and sprinkle over top.

To serve put 1 cutlet and some sauce on a pre-warmed tortilla. Fold or roll up.