Ingredients
2 tsp. minced garlic
1 cup chopped onion
1/4 cup all-purpose flour
1 can (15 oz.) tomato sauce
1/2 cup water
1/4 cup hot pepper sauce
1 tbsp. chicken bouillon base
1 tsp. oregano
1 tsp. cumin
1 cup sour cream
3 cups shredded cooked chicken
2 cups shredded cheddar cheese
1 can (4oz.) green chiles
12 6-inch corn tortillas
Garnish:
chopped cilantro, tomato, green onions and sour cream
Preparation
In medium saucepan, add onion and garlic and sauté until tender. Stir in flour; mix well. Stir in tomato sauce and next 5 ingredients. Cook and stir until mixture begins to boil and thicken. Remove from heat; slowly stir in sour cream. In large bowl, combine 1 cup of the sauce, chicken, 1 cup cheese, and green chiles; mix well. Dip one tortilla at a time into remaining sauce to soften. Place on a plate and spoon on some of the chicken mixture; roll up. Arrange in greased 13x9-inch baking dish. Spoon any remaining sauce on top. Sprinkle with remaining cheese. Bake at 350°F for 25 minutes or until bubbly. Garnish as desired.
