Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa.

• 1¼ pounds chicken breast tenders
• 1½ cups bottled green salsa
• 1 4-ounce can diced green chilies
• 1½ cups shredded Mexican-style four-cheese blend (6 oz.)
• 8 6- to 7-inch flour tortillas
• Refrigerated fresh salsa (optional)
• Lime wedges (optional)

1. Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chilies. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese.
2. Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13-inch-by-9-inch-by-2-inch baking pan. Sprinkle remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
3. To serve, top with salsa and pass lime wedges.

Makes 4 servings.