Cheesy Chicken Rolls

2 lbs. boneless skinless chicken

1 TBS olive oil

1 onion, chopped

1 red bell pepper, chopped

chopped fresh basil

salt and pepper

8 oz cream cheese

1 can corn, drained

1 cup sharp cheddar cheese, shredded

1 package flour tortilla shells

Saute chicken in oil with onions and peppers.  Add basil, salt and pepper and continue cooking until chicken is cooked through.  Meanwhile mix cream cheese with drained corn and half the sharp cheese.  Remove chicken from pan and chop; add to cream cheese mixture and mix well.  Scoop chicken mixture into tortilla shells, roll them up and place all the rolls in a 9 x 13 baker.  Cover with remaining peppers and onions from pan as well as the shredded cheese.  Bake at 375 for 30 minutes.

Note - I made this tonight with what I had available in the kitchen.  The whole family loved it (except ds who doesn't *really* like anything.)  Now if I were the only one eating it and I happen to have some other items on hand, I might have added some green chilis and some kind of sauce.  You could also add some of your own favorite herbs, I am just very fond of basil and I happen to have a bunch I need to get rid of.

I think it would be yummy served with tossed salad and a glazed carrot, parsnip and turnip medley.

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