• 5 ounces canned chunk chicken, drained
• 1/2 cup shredded Monterey Jack cheese
• 2 Tbs. canned chopped green chilies, drained
• 1/8 tsp. chili powder
• 4 8 inch flour tortillas
• 1/2 cup salsa
• 1/4 cup sour cream

Preheat oven to 400°F. Combine chicken, 1/4 cup cheese, chilies and chili powder in a bowl. Place tortillas on a baking sheet. Top half of each tortilla with 1/4 cup chicken mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 8 minutes or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream.

Per serving: calories 308, fat 12.1g, 36% calories from fat, cholesterol 49mg, protein 19.4g, carbohydrates 29.5g, fiber 1.9g, sugar 2.2g, sodium 511mg, diet points 7.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 1.8, Lean meat: 0.5, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 1.4

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The recommended wine is: Merlot.