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    1 small onion, chopped (about a cup)
    Vegetable oil - grapeseed or olive
    2 small cloves garlic, minced
    1 14.5-ounce can tomatoes, preferably fire-roasted
    2 Tbsp red chili powder
    1 teaspoon sugar
    1/2 cup to a cup of water
    12 corn tortillas
    2-3 cups of cooked chicken, shredded or chopped
    2 cups grated cheese (about 1/3 lb)
    1 Bag of 8inch flour tortillas
     1. Preheat the oven to 350F.
     2. Coat a large skillet with oil and saute the onions on medium heat until
     3. Add the garlic for a minute more.
     4. While the onions are cooking, purée the canned tomatoes in a blender. 
     5. Add the tomatoes to the onions and garlic. Bring to a low simmer.
     6. Start adding the chili powder, one teaspoon at a time, tasting after each
        addition, until you get to the desired level of heat and chili flavor.
        (For my family that's around 2 Tablespoons)
     7. Add a teaspoon of sugar if necessary to cut down on the acid from the
     8. As the sauce simmers, dilute it with water to keep it from getting to thick
        as it simmers.
     9. Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the
        cheese. Sprinkle with a little salt.
    10. Use an 8x12 inch pyrex baking dish. Place a couple spoonfulls of the chicken
        mixture in the center of a tortilla and roll it up. Place in the baking dish    
        and repeat until the dish is full.
    11. Cover the tortillas rolls with the remaining sauce.
    12. Sprinkle with the remaining grated cheese. 
    **Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil) and a side of sour cream.