Pre-heat oven to 375 degrees.

Toss the chicken with half of the olive oil and season liberally with salt and pepper.

Lay on a baking sheet and roast in the oven for about 20-25 minutes or until an internal temperature of 165 degrees is reached.

Allow chicken to cool enough to handle and then either pull apart to shred or chop with a knife.

Meanwhile, heat the rest of the olive oil in a skillet and sauté the onion and garlic at medium-high heat for about 5 minutes, until it becomes soft and translucent.

Add cumin, chili powder, salt and pepper and continue stirring for one more minute.

Remove from heat and add the sautéed onion to the chicken in a large bowl.

Add the hot sauce, lime juice, scallions, sour cream, cream cheese, two cups of the picante/ranchero sauce, and two cups of the Monterey Jack cheese.

Mix together thoroughly.

Spray a shallow 13 x 9-inch baking dish with pan spray.

Spread one cup of picante/ranchero sauce on the bottom of the pan.

Spoon the chicken mixture into the tortillas, roll and set in the pan seam side down.

Top with the last cup of sauce and remaining cheese (use more cheese if desired).

Cover with foil and bake for 15-20 minutes.

Remove foil and bake another 15-20 minutes until heated all the way through and golden brown on top.

Yield: 8