4 chicken breasts, skinned
1 (10 oz.) cheddar cheese
1 (10 oz.) Monterey Jack cheese with peppers (hot)
1 can cream of chicken soup
1 container sour cream
1 sm. onion
1 pkg. flour tortilla shells
1 sm. can mild chili peppers (opt.)

Boil breasts. Let cool. Cut up into small pieces. Put in pan, add cut up onion, both cheeses. Let cheese melt. Cook on low. Add cut up chili peppers. Take the sour cream and soup and mix well. When chicken mixture is all ready (real sticky), set aside.

Put tortilla on a plate. Put chicken mixture on it and roll it up to make a log. Then add soup and sour cream mixture over the log. Completely cover it. Close in ends. Put in microwave for about 2 minutes, depending on how high. This makes 4 to 6.