1 clove garlic, minced
1 med. onion, diced
2 tomatoes, diced
1 tsp. ground cumin
1 tbsp. oil
2 c. diced chicken (already cooked)
1 (4 oz.) can mild green chilies (peeled, chopped and seeded)
1 tsp. salt
8-10 flour tortillas
1 1/2 c. Monterey Jack cheese, grated
Vegetable shortening for frying

Combine garlic, onion, tomato and cumin in bowl. Heat 1 tablespoon oil in frying pan and cook the garlic, onion, tomato and cumin over medium heat for 3 minutes. Lower heat and simmer 5 more minutes.

Strain off excess liquid and combine tomato mixture with chicken, chilies, and salt. Heat thoroughly. If your tortillas are not soft and pliable, sandwich 2 or 3 at a time in a well-rung damp dish towel in a warm oven to steam for 1 minute.

In center of each tortilla, place 2 heaping tablespoons of chicken mix; top with a heaping tablespoon of cheese. Fold one side of tortilla to cover filling. Follow by folding in adjacent side and final flap. Secure with toothpick.

Heat 1/2 inch of oil in skillet to 350 degrees. Place flap side down and fry until golden brown. Turn and fry other side. Serve with chili sauce, surrounded by sour cream, guacamole, diced lettuce and diced tomato.