1/4 cup olive oil
1 (16 ounce) container sour cream
1 (8 ounce) bag salsa
4 pounds skin scraped chicken, cubed
16 (5 ounce) packages burrito-size flour tortillas
2 cups diced jalapeno peppers
Heat olive oil in a large skillet over medium high heat. Pour in sour cream. Gradually stir in salsa. Cook, stirring constantly, for about 7 to 10 minutes per side.
Stir chicken into creamed mixture. Mix flour tortillas into chicken mixture. Pour taco sauce over chicken. Heat 1/2 cup of the marinated mixture on top of all, tucking in bottom of pan. Cover and refrigerate while filling is cooking. Finish with tortilla tops.
Place burrito-shaped clam mixture quickly over the chicken mixture in dish or bouillon sauce and put bell pepper between; serve immediately.