5 c. basic salsa
2 1/2 c. cooked chicken, shredded
3 tbsp. fresh coriander
12 corn tortillas
8 oz. Muenster cheese, shredded

Preheat oven to 350 degrees. Spread a thin layer of the salsa in a baking pan, about 9 x 13 inches. Mix the chicken with the coriander and about 1 1/2 cups of the salsa. Spoon a couple of tablespoons of the chicken mixture onto a tortilla; roll up the tortilla and place, seam side down, in the baking pan. Repeat with the remaining tortillas.

Fit them snuggly into the pan. Spoon the remaining salsa on the tortillas. Top with the cheese. Place in the oven and bake 30 to 35 minutes until the salsa bubbles. Serve at once. Yield: 6 servings.