1 onion, chopped fine
2 tbsp. shortening
2 c. leftover roast (save broth)
Pinch of oregano
Pinch of garlic salt
Pinch of pepper
Salt to taste
1/2 c. flour
4 c. broth or bouillon
2 cans roasted chopped green chili

Saute onion in hot shortening until brown. Add meat and seasonings. Stir in flour and brown lightly. Then add broth slowly, stirring often. When gravy is thick, add green chilies and cook a bit longer. Fill tortillas with mixture and roll.