Cooking Directions

• Heat the oven to 400°F.  Stir the chicken, 1/4 cup cheese, chiles and chili powder in a medium bowl.
• Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture onto half of each tortilla to within 1/2-inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
• Bake for 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with the salsa and sour cream, if desired.

Ingredients

• 1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 0.5 cup shredded Monterey Jack cheese
• 2 tablespoons chopped green chiles
• 0.125 teaspoon chili powder
• 4 (8-inch) flour tortilla, warmed
• 0.5 cup Pace® Chunky Salsa
• 0.25 cup sour cream (optional)