6 chicken breasts, cooked, cut into 1" pieces
1 onion
2 tbsp. butter
2 16 oz cans Old El Paso Enchilada sauce
1 4 oz can tomato sauce
16 white corn tortillas
2 c. cheddar cheese, combined with 2 c. Monterey Jack cheese
1 chicken bouillon cube (in 1/4 cup liquid)
1 c. stewed tomatoes
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. chili powder

Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat.

Fry the tortillas in 375 degree oil for a short period (about 1 minute).

Remove tortillas and drain on paper towels. Dip in sauce when cooled.

Fill each with chicken and cheese and roll up, placing seam side down in 9 x 13 x 2 inch pan.

Pour remaining sauce on top and sprinkle with cheese.

Bake at 350 degrees for 30 to 40 minutes.