12 oz. cooked chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onion
8 (8-inch) flour tortillas
1 cup salsa
1 cup dairy sour cream

Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.

Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes.

Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.

Serve with sour cream.

Submitted by: Terry Green