1 (5 oz.) can chicken, drained (or leftovers)
1/2 c. grated cheese, (Cheddar, Colby whatever)
3 tbsp. chopped green chilies
1/2 tsp. chili powder
1/8 tsp. red pepper
3 tbsp. grated onion
4 flour tortillas
2 tbsp. vegetable oil
Salsa In small bowl, combine first 6 ingredients then divide evenly between 4 tortillas. Fold tortillas in half. In skillet heat 1/2 oil at a time and cook 2 tortillas at a time until lightly browned. Repeat with other tortillas. Cut into wedges and serve with salsa as a dip. Serves 2 adults. | 
