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Submitted by: Diana Duff from Cypress, CA
Originally shared on the web 03/21/2011

2 boneless, skinless chicken breasts, cooked and shredded
salt, pepper and garlic saltto taste
1 to 2 T. margarine
10 8-inch flour tortillas
8-oz. pkg. shredded Monterey Jack cheese
1/4 c. green onion, diced
1 T. oil
Garnish: sour cream, refried beans, guacamole

Sprinkle chicken with salt, pepper and garlic salt. Heat margarine in a large skillet over medium heat; add chicken and sauté for about 3 minutes. Spoon chicken into each tortilla. Top with cheese and green onion; roll up. Heat oil in a large skillet over medium-high heat. Add rolled up tortillas and sauté until golden. Serve with sour cream, refried beans and guacamole. Serves 6 to 8.