2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
8 flour tortillas (8 inches in diameter)
1 cup shredded Monterey Jack Cheese (4 ounces)
1 can (4 ounces) chopped green chilies, drained
Salsa, if desired
Heat coals or gas grill for direct heat. Mix chicken and cilantro.
Place 1 tortilla on 30 x 18-inch piece of heavy-duty aluminum foil. Top with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies. Top with another tortilla. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam.
Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.