2 c. chopped, cooked chicken
2 (8 oz.) jars taco sauce
1 tbsp. chicken flavor instant bouillon
2 c. half and half
10 to 12 (8 in.) flour tortillas
2 c. shredded Monteray Jack cheese
Jalapeno peppers

Combine chicken and taco sauce in a large saucepan; cook over low heat 15 minutes, stirring often.

Dissolve bouillon in half and half in a large skillet over low heat. Don't boil.

Cook tortillas one at a time in an ungreased skillet about 10 seconds on each side or 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 a lightly greased 13x9x2 inch baking dish.

Pour remaining half and half mixture over tortillas; sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Garnish with parsley and jalapeno peppers.