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1 tablespoon oils
3 boneless skinless chicken breast halves, cut into thin bite-sized strips
1 (15 1/4-ounce) can whole kernel sweet corn, drained
1 cup chunky-style salsa
6 (8 to 10-inch) flour tortillas
3 ounces (3/4 cup) shredded cheddar cheese
Sour cream


1. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 to 6 minutes or until no longer pink.

2. Stir in corn and salsa. Reduce heat to medium; cook 4 to 6 minutes or until thoroughly heated.

3. Meanwhile, warm tortillas as directed on package. Spoon chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve with sour cream and, if desired, additional salsa.


Variation
Grilled Quesadillas: Prepare chicken mixture as directed above. Spread hot chicken mixture on each tortilla. Sprinkle each with cheese; fold in half. Place on grill over medium heat; cook 30 to 60 seconds, turning once. To serve, cut each quesadilla into 3 wedges. Serve with sour cream and, if desired, additional salsa.