2 c. chopped cooked chicken
2 (8 oz.) jars taco sauce
1 tbsp. chicken flavored bouillon granules
2 c. half & half cream
10 to 12 flour tortillas
2 c. (8 oz.) shredded Monterey Jack cheese

Combine chicken and taco sauce in saucepan; cook over low heat 15 minutes. Dissolve bouillon in half and half in a large skillet (do not boil).

Cook tortillas, one at a time in an ungreased skillet for about 10 seconds, until softened. Dip each tortilla into half and half mixture.

Spoon 1 heaping tablespoon chicken mixture in center of each tortilla; roll up tightly and place seam side down in lightly greased 13 x 9 x 2 inch dish. Pour remaining half and half mixture over tortilla. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Garnish with parsley and jalapeno peppers. 8 servings.