Red Chili Sauce (below)
Salad oil
1 can (11 oz.) tortillas
1 c. light cream
2 chicken bouillon cubes

FILLING:

Salad oil
1 onion, finely chopped
2 canned green chiles, finely chopped
1 clove garlic, crushed
1 can (1 lb.) tomato puree
2 c. chopped cooked chicken
1/2 tsp. salt
Dash pepper

1/2 lb. Cheddar cheese, grated

1. Make Red Chili Sauce. Keep warm. Heat oven to 350 F.

2. Heat 1/2 inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do not let them become crisp.) Drain.

3. In small saucepan, heat cream with bouillon cubes.

4. Make Filling: In 2 tablespoons hot oil in large skillet, saute onion until tender - about 5 minutes. Add remaining ingredients, except cheese; simmer, uncovered 10 minutes.

5. Dip each tortilla in cream mixture. Top each with heaping tablespoonful of filling; roll up. Place, seam side down, in greased, 3 quart shallow baking dish. Pour Red Chili Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 minutes.

RED CHILI SAUCE:

2 tbsp. shortening
3 to 4 tbsp. chili powder
2 tbsp. flour
3/4 tsp. salt
1/2 tsp. garlic salt
Pinch oregano
Pinch cumin

Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes.