1/2 lb chicken breast, grilled and diced.
4 large (8 or 9 inch) flour/whole grain tortillas
1 small can chopped green chillies
1 8oz packaged of mexican blend cheese (I like Sargento and Kraft)
Preheat oven to 350 degrees.
Place 2 tortillas on a cookie sheet in 1 layer and toast for 5 minutes.
Spread the tortillas evenly with chillies, chicken and cheese and top with another tortilla.
Bake 10 minutes or until heated through and tortillas is toasted. Cut into wedges and serve with salsa, pico de gallo, guacamole, and/or sour cream.
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