2 1/2 to 3 lbs. chicken
1 med. onion, chopped
2 tbsp. butter
1 to 2 (10 oz.) can Rotel, drained
4 c. sour cream
4 chicken bouillon cubes
1 dozen flour tortillas
1/2 lb. Monterey Jack cheese, shredded
1/2 to 1 lb. Cheddar cheese, shredded
2 Jalapeno peppers, sliced

Wash, cut up and boil chicken. Debone and cut into bite size pieces. Set aside. Saute' onion in butter in large skillet. Add chicken and Rotel, simmer. While above is simmering, heat sour cream and bouillon cubes, until cubes are dissolved. Place chicken mixture and a handful of cheese mixture in each tortilla and roll up. Arrange in greased casserole. Pour sour cream sauce over all. Top with remaining cheese mixture. Decorate with Jalapeno slices. Bake for 15 to 20 minutes at 325 degrees.