1 c. sliced chicken (2 boneless chicken breasts boiled in a little water, no salt. Cooled then slice).
1/3 c. mild Pace OR La Victoria picante sauce, chunky style
1 tsp. parsley, chopped fine
Sprinkle of garlic powder
2 chopped green onions
1/4 tsp. ground cumin
Sprinkle of peppermill grind black pepper
10 corn tortillas
1 c. grated shredded mild or medium cheddar or Monterey Jack cheese

Combine chicken, salsa, parsley, onion, garlic powder. Heat 1/4 inch oil in small pan or skillet until hot but not smoking. Quickly fry each side tortilla. Drain on paper towels. Spoon chicken mixture and 1 1/2 tablespoon cheese in center of each tortilla. Roll tightly and secure with toothpicks. Place in baking dish on seam side. Bake 400 degrees for 18 to 20 minutes. Serves 4. Serve with guacamole, sour cream and salsa.