2 med. cans whole green chiles
1 lb. Montgomery cheese, cut in 1-inch strips
1 pkg. egg roll wrappers
1 med. onion
3 tbsp. butter or oil
2 c. chicken broth
1 c. tomato puree
1 tsp. minced garlic
1 1/2 tsp. ground oregano
1 sm. can chopped chiles
Chunk chicken
Salt and pepper to taste

Saute onion and garlic in oil until tender, but not brown. Add chicken broth, tomato puree, chopped chiles, oregano. Bring to boil and simmer for 30 minutes.

Meanwhile, cut cheese in 1-inch strips, put 1 strip inside 1 green chile, wrap in egg roll. Seal with flour and water. Deep fry in hot oil until golden brown. Serve with sauce.

NOTE: 2 medium sized cans of whole chili (about 7 3/4 oz., I think) will have about 6 chiles. There a 15 to 18 oz. can that says jalapeno strips that has 15 to 18 chiles. If I make a lot, I use this, it's cheaper.