1 doz. tortillas
1 c. light cream
2 chicken bouillon cubes
1 onion, finely chopped
2 cans green chiles, finely
1 clove garlic, crushed
1 can (1 lb.) tomato puree
2 c. chopped, cooked chicken
1/2 tsp. salt
dash of pepper
1/2 lb. Cheddar cheese, grated
Red Chili Sauce:
2 Tbsp. shortening
3 to 4 Tbsp. chili powder
2 Tbsp. flour
3/4 tsp. salt
1/2 tsp. garlic salt
pinch of oregano
pinch of cumin
Make Red Chili Sauce: Melt shortening in medium skil-
let. Add rest of ingredients; stir until blended. Gradually
stir in 2 cups water. Bring to boiling, stirring constantly.
Reduce heat; simmer 10 minutes. Keep warm.
Heat 1/2-inch salad oil in small skillet until very hot.
Use 1 dozen tortillas. Fry one at a time, 15 seconds on each
side. (Do not let them become crisp.) Drain. In saucepan,
heat cream with bouillon cubes to dissolve.
Make filling: In 2 tablespoons hot oil in large skil-
let, saute onion until tender, about 5 minutes. Add remaining
ingredients, except cheese; simmer, uncovered 10 minutes.
Heat oven to 350 degrees. Dip each tortilla in cream. Top each with
filling; roll up. Place seam side down in greased 3 quart
shallow baking dish. Pour Red Chili Sauce over tortillas;
sprinkle with cheese. Bake uncovered 15 minutes.
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