2 chicken breasts, cooked and shredded
1-2 c. Monterey Jack Cheese
1/2 c. prepared ranch dressing
1/4 c. diced green chiles
1 small can shoepeg corn
1/2 c. salsa
Combine chicken, cheese, dressing, chilies, corn, and salsa. Mix well. Butter one side of tortillas. Place 1/2 c. of chicken mixture on un-buttered side of tortilla and fold in half to seal. Place on a greased baking sheet and bake at 375 degrees for 15 minutes, or until golden and slightly crisp.
Serve with guacamole, salsa, and more ranch dressing.