1 1/2 c. chicken broth
1-2 tbsp. chili powder
1 tsp. dried oregano leaves
1 tsp. ground cumin & 1 (8 oz.) can tomato sauce
Salt

Heat all above for 10 minutes.

FILLING:

2 c. shredded Monterey Jack cheese
Small finely chopped onion
1/2 c. sour cream
1 c. cheddar cheese
2 tbsp. parsley
1 tsp. salt
1/4 tsp. pepper
8 tortilla shells

Dip shell into sauce and drop filling mixture onto tortilla and roll with seams down. Cover with remaining sauce and sprinkle with cheese. Bake 35 to 45 minutes at 350 degrees.