2 c. diced, boneless chicken
1/4 c. chopped green onions
2 hot jalapeno peppers, (more or less as desired)
8 oz. shredded Monterey Jack cheese
8 oz. shredded Mozzarella cheese

SAUCE:

2 cans cream of chicken soup
1/2 can milk
1 pkg. corn tortillas
Hot picante sauce, (optional)
1/4 c. chopped green onions
3 hot jalapeno peppers

Simmer chicken, onions and peppers until chicken is cooked. Cool. Mix with Monterey Jack cheese. Place spoonful in tortilla and roll. Put filled tortillas in 9x13 inch baking pan and cover with sauce. Spread lightly with picante and cover with Mozzarella cheese. Bake at 350 degrees for 30 minutes.

For sauce, simmer ingredients together until mixed and warm.