1 lg. onion, chopped
1 lg. green pepper, cut in 1/4-inch strips
1 med. clove garlic, crushed
1 can (4 oz.) chopped green chilies
1 to 2 pickled jalapeno peppers, minced
3 tbsp. lime juice
2 tbsp. chopped cilantro
1 lb. cooked chicken, cut in 1/4-inch strips
1 c. (4 oz.) shredded Monterey Jack cheese
8 flour tortillas
1/2 c. (2 oz.) shredded Cheddar cheese

In large glass bowl, in 2 tablespoons salad oil, cook the onion, green pepper and garlic on high for 3 minutes. Add green chilies, jalapenos, lime juice and cilantro. Cover with plastic wrap; turn bacon one corner to vent. Cook on high 3 minutes. Add chicken and 1/2 cup Monterey Jack cheese, mix well.

Wrap half of the tortillas in dampened, microwave-safe paper towels. Heat on high 30 seconds to 1 minute or until warm to the touch. Work with one tortilla at a time, keeping remainder covered.

Place 1/2 cup chicken mixture in a line across center of a tortilla; roll tortilla around filling. Place, seam side down, on microwave-safe serving platter. Repeat with remaining tortillas and filling. Sprinkle Cheddar cheese and remaining Monterey Jack cheese over all. Cook on high 4 minutes, or until cheese is melted and enchiladas are heated through. Serve with sour cream.

Makes 8 enchiladas; 4 servings.