2 whole chicken breasts
1 c. water
1 c. shredded Monterey Jack cheese
1 (4 oz.) can diced green chili peppers
1/2 tsp. ground cumin
6 (8 or 10-inch) flour tortillas

Place chicken and water in saucepan. Bring to boiling. Reduce heat, simmer 20 to 25 minutes or until chicken is tender. Skin and bone chicken. Cut in 1- inch pieces. (Should equal about 2 1/4 cups).

In mixing bowl, stir together chicken, cheese, chili peppers and cumin. Heat tortillas in microwave about 1 minute to soften. Spoon about 1/3 cup filling in each tortilla near 1 edge, fold 2 sides envelope style, then roll up and secure with toothpicks.

In heavy skillet, fry tortillas in 1 inch of hot oil until golden. Serve with salsa, guacamole or sour cream.