Cooking Directions

• Set the oven to 375°F.  Spread 1/2 cup salsa in an 11x8x2-inch baking dish.
• Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla.  Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
• Bake for 15 minutes. Sprinkle with the remaining cheese.
• Bake for 5 minutes or until the cheese is melted.

Ingredients

• 1 jar (16 ounces) Pace® Salsa Verde
• 1.5 cups shredded cooked chicken
• 0.5 cup sour cream
• 1.5 cups shredded Cheddar Jack cheese (about 6 ounces)
• 8 corn tortilla or flour tortillas (6-inch), warmed