4 chicken breasts, deboned, baked or boiled
8 oz. cream cheese
1 c. sour cream
1 (4 oz.) jar diced green chilies
Chopped jalapeno pepper (to your taste)
1 diced onion, sauteed in butter
Pinch cayenne pepper
Salt to taste
Tabasco to taste
8 to 12 flour tortillas
1 lb. grated Mozzarella cheese
1/2 c. whipping cream or Half and Half
1 jar salsa

Shred chicken and mix in bowl with cream cheese, sour cream, green chilies, onion, cayenne pepper, salt, jalapeno pepper and Tabasco. Warm flour tortillas on low heat in ungreased frying pan. That makes tortillas easier to roll. Fill tortillas with chicken mixture, roll and place in 9 x 13 inch pan. Cover with grated cheese and pour cream or Half and Half evenly over tortillas. Bake at 350 degrees for 30 minutes or until cheese is bubbly. Serve with salsa. Serves 4 to 6.