Ingredients
1 medium onion, chopped
2 cloves garlic, chopped
2 T. vegetable oil
1 & 1/2 c. chicken broth
1 to 2 T. chili powder
1 t. dried oregano
1 t. ground cumin
1 t. salt
1 8oz. can tomato sauce
12 - 6 in. corn tortillas (or flour)
3 c. shredded cooked chicken*
1 c. shredded cheese (Monterey Jack or Cheddar)
Preparation
Heat oil in 2 quart saucepan and cook onion and garlic until tender. Stir in broth, chili powder, oregano, cumin salt and tomato sauce. Heat to boiling, reduce and simmer uncovered 10 mins. Dip each tortilla into sauce to coat. Spoon 1/4 c. chicken mixture onto the tortilla and roll up. Place seam side down in ungreased baking dish. Pour remaining sauce over tortillas and sprinkle with cheese. Cook uncovered in a 350 degree oven until cheese is melted, about 15 to 20 mins. Serve with pico de gallo, shredded lettuce and sour cream.
*I mix the shredded chicken with about 2 T. cream cheese and about 1/4 c. of any green sauce/salsa.
