1 tbsp. plus 1 tsp. low cal butter
10 oz. cooked chicken, shredded
1/4 c. diced onion
1/4 c. skim milk
1/4 c. tomato sauce
Dash salt, pepper, oregano & garlic powder
1 can chopped green chilies
6 oz. (plus) Cheddar or Monterey Jack, grated
6-8 corn or flour tortillas
Garnish:
Black olives, lettuce, tomato

In a skillet melt butter. Saute onions. Add chicken and green chilies. Cook 5 minutes. Cover, set aside.

In a saucepan heat milk, tomato soup and seasonings. Bring to a slow boil. Add chicken mixture, blend thoroughly, cover and simmer 5 minutes.

Preheat oven to 350 degrees. Spray 2 quart casserole with non-stick spray. Roll chicken mixture inside tortillas. Place in casserole dish. Top with cheese. Bake 20 minutes. Garnish.

Sauce on side: Delmonte Mexican style stewed tomatoes. Add jalapenos to sauce or chicken if desired.