3 c. cooked chicken, chopped
1 (4.5 oz) diced green chilies, drained (I don't use that much)
1 c. shredded Monterrey Jack cheese
1/2 c. sliced green onions
1/2 c. sour cream
1 tsp chili powder
8 9" flour tortillas (we prefer corn)
vegetable oil
Combine chicken and next 5 ingredients. Heat tortillas according to package directions. Brush both sides of the tortillas with veg. oil. Keep warm. Place 1/2 chicken mixture just below the center of each tortilla. Fold insides of tortilla to enclose filling forming a rectangle. Secure with toothpick. Place on lightly greased baking sheet. Bake at 475 for 10 min. or until lightly brown.
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