Kimberly Harvey, our Control Audit Clerk, graciously agreed to fill in for an absent chef this month! Everyone around here loves it when Kimberly cooks, so she and Norma were a big hit!

1 lb chicken, cooked and chopped
2 pkg (8-oz each) cream cheese, softened
1 C sour cream
1 can diced green chiles
1 (8-oz) pkg mexican shredded cheese
4 green onions, chopped
1 pkg taco seasoning
1 C salsa
1 pkg flour tortillas

Garnishes:
     green onions
     tomatoes
     lettuce
     salsa
     sour cream
     black olives
     jalapeno peppers

Mix the chicken, cream cheese, sour cream, chiles, shredded cheese, onions, taco seasoning, and salsa in a bowl until it is smooth. Spread on tortilla shells, then top with your favorite garnishes. Roll tortillas up and chill them. When you're ready to serve, slice the rolls into pinwheels and serve with salsa.

Chocolate Eclair

Graham crackers (about 30 squares)
1 TBS butter (to grease the pan)
2 sm boxes French Vanilla instant pudding
2 C milk or Half & Half
1 12-oz pkg cool whip
1 can of milk chocolate frosting

Butter a 13 X 9 inch pan. Arrange a layer of graham crackers on the bottom of the dish. Mix pudding with milk until it's thickened. Fold in cool whip. Pour over graham crackers. Arrange another layer of graham crackers on top of the pudding mixture. Spread frosting on top of this graham cracker layer. Refrigerate 2 to 3 hours. Cut into squares to serve.