2 cups shredded cooked chicken
1 (14 1/2 ounce) can diced tomatoes with
    green pepper and onion, undrained
1/2 cup thick, chunky salsa
1 (4 ounce) can diced green chiles, drained
1/2 cup sliced scallions
4 flour tortillas
1 cup shredded Monterey jack cheese

Combine chicken, tomatoes, salsa, chiles and onions in skillet; cook 5 minutes, stirring occasionally. Wrap tortillas in plastic wrap and heat in microwave oven 1 minute or until hot. Spoon 1/4 of the chicken mixture down the center of each tortilla. Top with 1/4 cup cheese. Roll up and serve.