A winning recipe from DLM's Healthy Alternative Recipe Contest 1995. Submitted by Karen Spencer.

Ingredients:

• 3 cups cooked, chopped white chicken
• 1 tsp chili powder
• (1) 16-oz jar salsa (homemade preferred)
• (16) 8" flour tortillas
• (1) 16-oz can vegetarian refried beans
• 1 cup shredded cheddar cheese
• (1) 4-oz can diced green chili peppers
• Vegetable cooking spray
• 1/2 tsp cumin

Directions:

In a large skillet, combine chicken, salsa, beans, undrained green chilies, cumin and chili powder. Cook until heated through and mixture begins to thicken. In another skillet, heat tortillas over medium-low heat for 30 seconds on each side. Place 1/3 cup of filling in center of tortilla, and generously sprinkle with shredded cheese.

Fold in top and bottom of tortilla, and roll up. Place in baking pan coated with vegetable spray. If desired, add more salsa on top of rolled tortillas. Bake at 350°F for 30 minutes or until hot.

Makes 8 servings (2 per person)

Per 5 oz serving: 273 calories; 27% calories from fat; 8g total fat; 2.7g saturated fat; 30.9mg cholesterol; 732mg sodium; 34.6g total carbohydrates; 15.6g protein