4 c. boiled cubed chicken
2 cans mild green chilies, chopped
12 flour tortillas
1 med. onion, chopped
1 tsp. salt
1 tsp. cumin
4 tsp. cooking oil
1 can cream of chicken soup
10 oz. grated Monterey Jack cheese
1 c. sour cream
Picante sauce

Saute onion in oil. Add chicken and just enough chicken broth to make chicken moist. Add salt and cumin. Heat well. Make sauce of soup, sour cream and small amount of picante sauce. Heat until hot. Take chicken mixture and place small amount on tortilla. Roll up. Place in a buttered 9 x 13 x 2 inch baking dish. Pour the soup sauce over rolled up tortillas. Sprinkle grated cheese on top. Pour a strip of picante sauce on each side of the dish for decoration. Cover and bake at 300 degrees for 30 minutes.