Ingredients
- 8 flour tortillas
- 2 size scallions
- 10 oz enchilada sauce
- 1 lb chicken cutlets
- 11 oz vacuum-packed corn
- 3/4 c cheddar cheese (shredded)
- 4 oz green chilies (whole)
- 2 t vegetable oil
- 3 t all purpose flour
- some sauce
on each tortilla. Fold or roll up. Makes 4 servings. Per serving: 560 cal, 40 g protein, 64 g carbohydrate, 16 g fat, 88 mg cholesterol, 1585 mg sodium
