1 cup roasted, chopped green chiles

2 tablespoons olive oil

1-1/2 cups water

2 chicken bouillon cubes

2 tablespoons flour

2 cloves garlic, minced

½ teaspoon ground oregano

½ teaspoon cumin

¼ teaspoon pepper

½ small onion, finely diced

6 medium flour or corn tortillas

1 package shredded cheese

1-1/2 pounds chicken, thawed


To make sauce: heat olive oil in skillet over medium heat.  Add onion and garlic.  Sauté on low for 5 minutes.  Slowly raise heat to medium while stirring in flour and spices.  Mix for 2 minutes.  When the mixture begins to color, remove from heat.  Add water and bouillon cubes while stirring.  Add chopped green chile and bring to a boil.  Cover and simmer for 30 minutes.  Stirring every 10 minutes.

Cook the chicken to your liking.  Shred chicken once cooked.  Wrap chicken, desired amount of cheese and sauce in tortillas.  Place in baking dish.  Smother with additional sauce and top with more cheese.  Bake at 350 F for 30 minutes.  Garnish as desired with cilantro, sour cream, etc.


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