Mexican Chicken In Phyllo

• 1 cup chopped cooked chicken
• 1/2 cup sliced scallion
• 1/2 cup shredded monterey jack cheese
• 2 1/4 ounces sliced ripe olives, well drained
• 1/2 cup salsa
• 1/4 teaspoon cumin
• 4 ounces chopped green chilies, drained
• 4 ounces diced pimentos, drained
• 12 phyllo pastry sheets
• 1/4 cup butter

1. Heat oven to 375. Lightly butter cookie sheet.
2. In a large bowl, combine all ingredients excpet phyllo and butter. Set aside.
3. Layer phyllo sheets, brushing each with butter - 2 stacks of 6 sheets.
4. Spread 1/2 chicken mixture along short edge of each stack of phyllo sheets.
5. Allow mixture to cover only 1/4 of sheets and leave 1 1/2 inches uncovered at each side.
6. Fold sides in and brush with melted butter.
7. Roll jelly-roll fasion and place on cooke sheet, seam side down. Brush with butter.
8. Bake at 375 for 20-25 minutes, or until phyllo is browned and crispy.
9. Cut each in half.

chicken, scallion, shredded monterey jack cheese, olives, salsa, cumin, green chilies, pimentos, pastry, butter

Taken from www.food.com/recipe/mexican-chicken-in-phyllo-188496 (may not work)