2-3 boneless, skinless chicken, cut in strips
2 flour tortillas (large, freeze the rest)
1 sm. jar Ragu Garden-Style Italian Garden combination
1 jar Ortega mild thick 'n chunky salsa
1-2 carrots, cut in chunks
1 lg. potato, cut in chunks
1 green pepper, cut in chunks
Other desired vegetables (e.g., onions, red pepper, jacama, chilies, celery, etc.)
4-5 oz. Monterey Jack cheese
Mrs. Dash (optional)

Cover bottom of pan with Pam. Add chicken, cook until white on all sides; don't brown. Cover with water, lower heat, cover and simmer until cooked through (about 20 minutes). Drain on paper towel. Add more Pam, add all vegetables. Cook until hot and just tender, sprinkling with Mrs. Dash if desired.

Keep stirring veggies. Add both jars of sauce, stir and add chicken. Make sure chicken is covered by liquid (if necessary, add water). Preheat oven to 350 degrees. Cover and simmer chicken and vegetables 20 minutes.

Place tortillas on pan. Spoon chicken down center with a few vegetables. Fold both sides over, top with cheese. Bake until cheese melts, top with remaining sauce and vegetables.