12 or more tortillas
1 c. rich chicken bouillon
2 tbsp. butter
1 c. Salsa Rapida de chile
1 1/2 c. Jack cheese
2 c. light cream
1/2 c. chopped onion
2 c. chopped cooked chicken
1 c. sour cream
Salt to taste

Heat oil and cook tortillas for a few seconds; then dip into cream and bouillon which have been combined. Reserve remaining liquid. Make the filling by sauteing onion in butter and adding remaining ingredients, except the cheese. Spread filling on tortillas, roll and place seam side down on a baking dish. Pour reserved liquid over top, sprinkle with cheese and bake in preheated moderate oven, 350 degrees, until hot and cheese is melted, about 25 minutes. Makes 6 servings.