We use split chicken breasts. Boil the breasts until cooked (20 min or so). Check by cutting open. You should see no pink. Take a fork and shred the meat off the bones. Set aside.

In a large heavy pot, sautee onion in the butter until tender. Add the chicken, 1/4 cup of piccante/salsa, cream cheese and cumin and cook until heated through. Stir in one cup of the cheese, reserving the balance for topping. Mix thoroughly until the cheese is melted.

Spoon about 1/3 of a cup of the chicken mixture into a shell. Roll neatly. It should be about 1-1/4 in in diameter. Place side-by-side in a baking dish (we use 8X8X2). Top with additional salsa and shredded cheese.

Bake at 350 deg F for 20 minutes or so, until heated through and the cheese topping has melted.

Serve with a side of black beans.