4 cloves garlic
1 lg. green pepper, chopped
1 qt. tomatoes, chopped
1 tsp. basil
1/2 c. raw rice
1 1/2 lb. chorizo sausage
2 to 3 tbsp. dry onion soup mix
1 tsp. cold water
3 tbsp. oil
2 lg. onions, chopped
1 c. celery, chopped
3 tbsp. chili powder, divided
1 tsp. oregano
1/2 can clear chicken broth
8 to 10 flour tortillas
1 tsp. cornstarch
Cheddar cheese, optional

Saute garlic, onions, green pepper, and celery until glossy. Add 1/2 of the tomatoes, 2 tablespoon chili powder, basil and oregano. Simmer about 30 minutes. In a 1 quart pan heat oil and add rice, cooking until golden brown, stirring constantly over medium heat. Add chicken broth, cover and simmer until all liquid is absorbed. Add onion mixture to rice mixture. Cook the sausage and process in food processor until crumbly. Add to the previous mixture and heat through. In 13 x 9 inch greased pan, place tortilla across end of pan. Fill with meat mixture. Roll up. Fill all 8 tortillas in the same way. Put in pan side by side. Pour remaining tomatoes in 1 quart saucepan and add 2 to 3 tablespoon soup mix and 1 tablespoon chili powder. Simmer 10 minutes. Thicken very slightly with cornstarch mixed with water. Pour evenly over filled tortillas. Cover pan. Bake at 200 degrees for 1 1/2 hours. You may sprinkle with grated cheddar cheese when it is almost done and return to oven until cheese melts.