once the chicken is slice and pat dry, season it.
Lay it flat add the two kind of ham and the cheese then roll it up, this is where the tooth picks come in handy just put the tooth pick straight across to hold it close add about 3 toothpks. Repeat for the other 3.
Then fry it until is nice and cook. turn it once in a while(best result cover the pan with a lid) once it looks cook put it on a oven safe dish, do not remove the toothpks. When done cooking them and are in the oven save dish cover the dish with foil paper and put it in the oven at 350 deg. for about 30min. After the 30 min remove the foil paper, and let it inside the oven for about 15-20 at 350deg. Then add the sauce when ready to reserve.

Sauce:

1lbs of Crema Mexicana
1tbs of Italian Herbs
3/4 cups of milk
pinch of salt

in a saucepan pour in the Crema mexicana in medium heat when it start to boil pour the milk in salt and the Italian herb, turn to slow heat and simmer until it nice and creamy. if you want to can sauteed some mushroom and pour it in the sauce will is in slow heat. This sauce will be pour over the chicken once is done,

You can serve it the White vegetable rice and side of steam asparagus
2 cups of white rice
4 cups of water
2tbs of butter
salt to taste
1/2 cups of Mixed frozen veggies.

References :

Wash a cup of rice. Boil it with 3 cups of water and a whole cinnamon stick. Boil for about 15 minutes, covered. After 15 minutes, a lot of the water will have evaporated. Slowly add about 3/4 can of sweetened condensed milk (La Lechera is a good brand). Once you have added that, let it come back up to a simmer and put it on low. Start adding regular milk, keep checking every 10 minutes or so and keep adding the milk until the rice is soft. Once it is done, turn off the heat and add a little more milk to cool it down a little bit. Check for sweetness, if not sweet enough then add a little more sweetened condensed milk. Remember that the arroz con leche will keep absorbing the milk as long as it is hot, so you might have to add some more if it thickens too much.
References :

First you assemble these ingredients
1 stick of butter
big can of enchilada sauce
two pounds of ground meat
1 onion diced
1 jar of sliced jalapenos
2 cans of cream of mushroom soup

32 oz of cheddar cheese

big bag of tortillas

1. Preheat oven to 350 F

2. In a large skillet saute the onions and jalapenos in butter
then set aside in a bowl. Brown the ground meat
mix then mix in the enchilada sauce and cream of mushroom soup. add the onions and jalapenos. heat until it is warmed through.

3. Then in a deep baking dish put some of the meat sauce down.

4. Then add a layer of chips, meat sauce, cheese, repeat this step until you run out of ingredients. Make sure you have cheese on top.

heat in oven for 30 minutes.

Serve with sour cream. It will be a hit.

And it is not that hard to do,

References :