1 chicken
1 lg. onion
1 tbsp. oil
1 clove garlic
2 c. tomato puree
2 chopped chilies
Cottage cheese or Ricotta cheese
6 chicken bouillon cubes
3 c. cream or evaporated milk
1/2 lb. Jack, Swiss or Primator
12 lg. flour or corn tortillas
2 c. mushrooms

Boil chicken in water with onion and salt about 40 minutes. Cool; remove meat from bones. Saute 1 onion in 2 tablespoons oil. Add 1 clove garlic (pressed), 2 cups tomato puree, 2 chopped chilies. Simmer with mushrooms.

Dissolve 6 chicken bouillon cubes in 3 cups hot cream or evaporated milk. Grate 1/2 pound cheese. Dip tortillas in hot cream mixture. Fill with several spoonfuls of cottage cheese. Add a spoonful of sauteed vegetables and some chopped chicken. Roll.

Place in greased 9x13 inch pan. Pour remaining cream and left over grated cheese over top. Bake 30 minutes at 350 degrees.