Beaman Family, Main Dish, Meats
1 onion, chopped
1 lb. lean ground chicken, cooked
1 clove garlic
2 T. oil
1/2 c. low fat sour cream
1 can chicken broth
1 T. chili powder
1/2 can water
1 t. ground cumin
12 corn tortillas
1/2 lb. grated cheese, Monterey Jack or cheddar
Saute onion and garlic in oil till translucent.
Gradually add flour and cook and stir a few minutes.
Add spices, broth, and water, stirring well.
Simmer about 10 minutes.
Meanwhile mix together the cooked chicken, sour cream, and a handful of cheese.
When the sauce is done, add 1/3 cup to the chicken mixture.
Soften the tortillas in the microwave (about 50 seconds on high).
Coat the bottom of an ovenproof dish with a little sauce.
Put a few tablespoons of chicken mixture in each and roll up.
Place the tortilla in the dish, folded side down.
Top with the remaining sauce and cheese.
Bake at 350 degrees for 20-25 minutes, until cheese melts and sauce is bubbly.
Serve with salsa.