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1 onion, finely chopped
2 Tbsp. salad oil
2 c. canned green chilies,
finely chopped
1 clove garlic, crushed
16 oz. can tomato sauce
2 c. cooked, chopped chicken
1/2 tsp. salt
dash of pepper
1 c. light cream
2 chicken bouillon cubes
18 tortillas
1/2 lb. Cheddar cheese,

Saute onion in salad oil until tender, about 5 minutes.
Add chiles, garlic, tomato sauce, chicken, salt and pepper.
Simmer uncovered, 15 minutes. Heat cream and bouillon cubes
until dissolved.
Heat 1/2-inch salad oil in small skillet until very hot.
Fry each tortilla a few seconds on each side. Blot oil off.
Dip each tortilla in cream mixture. Top each tortilla with a
large spoonful of chicken filling and roll up. Place rolled
tortillas seam side down in greased shallow baking pan. Pour
red chili sauce over tortillas; sprinkle with shredded cheese.
Bake uncovered at 350 degrees for 15 minutes. Makes 14 to 18 tortil-

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