RED CHILI SAUCE:

Make first, set aside. 1/3 to 1/2 c. chili powder or to taste 1/4 c. flour 1 tsp. garlic salt 1/4 tsp. cumin 1 1/2 tsp. salt 1/4 tsp. dried oregano 1 (8 1/4 oz.) can kidney beans, drained

Melt shortening in medium skillet, add chili powder, flour, salt, garlic salt, oregano and cumin. Gradually stir in 4 cups water. Bring to boiling, stir constantly. Simmer 10 minutes, add beans, heat 5 minutes.

FILLING:

2 tbsp. salad oil
1/2 c. chopped onion
1 tsp. salt
1 (4 oz.) can green chilies, finely chopped
2 chicken bouillon cubes
1 c. light cream
1/4 tsp. pepper
2 cloves garlic, crushed
2 (1 lb.) cans tomato puree
3 c. chopped cooked chicken

TORTILLAS:

Salad oil
2 (9-inch) pkg. tortillas
1 lb. Cheddar cheese, grated

In large skillet, saute onions. Add remaining ingredients, simmer uncovered 10 minutes. Preheat oven to 350 degrees. Lightly grease 2 (2 quart) shallow dishes. Heat 1/4 inch salad oil until hot. Fry tortillas each side. Do not get crisp. Drain on paper towel.

In saucepan, heat cream and bouillon cubes until dissolved. Dip tortillas in cream, top with heaping tablespoon filling. Roll up and place evenly in baking dish. Pour 2 cups chili sauce over each dish, sprinkle with half of cheese. Bake uncovered 15 minutes at 350 degrees.