Servings: 4

1 jar (16 ounces) Pace® Salsa Verde 1 jar (16 ounces) Pace® Salsa Verde
1 1/2 cups shredded cooked chicken 1 ½ cups shredded cooked chicken
1/2 cup sour cream ½ cup sour cream
1 1/2 cups shredded Cheddar Jack cheese (about 6 ounces) 1 ½ cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortilla or flour tortillas (6-inch), warmed 8 corn tortilla or flour tortillas (6-inch), warmed

Set the oven to 375°F.  Spread ½ cup salsa in an 11x8x2-inch baking dish.
Stir ¼ cup salsa, chicken, sour cream and ½ cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla.  Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
Bake for 15 minutes. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.

Time Saving Tip: You can substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 1 1/2 cups cooked chicken.  Time Saving Tip: You can substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 1 ½ cups cooked chicken.