2 c. chopped cooked chicken
2 (8 oz.) jars taco sauce
1 tbsp. chicken flavor instant bouillon
2 c. half and half
10-12 (8 inch) flour tortillas
2 c. shredded Monterey Jack cheese (8 oz.)
Fresh parsley sprigs (optional)
Jalapeno peppers (optional)

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 (do not 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 13 x 9 x 2 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 pepper. Yields 8 servings.