Chicken
Shredded cheddar cheese
1 lg. jar picante sauce
Corn tortillas

Boil chicken or chicken parts. Cool until cold, skin and debone. Blend and chop and coat with picante sauce. Cook corn tortillas in oil until soft, about 1 second. Spoon into tortilla and top with cheese. Roll up and stick with toothpick. Bake until crisp at 350 degrees. Serve with Mexican Rice.