1 lg. chicken
1 or 2 onions, chopped
Celery
1 tsp. garlic salt
1/2 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 can green chilies, chopped
3 or 4 fresh tomatoes
Longhorn cheese (in strips)
Flour tortillas

Simmer 1 large chicken until done, but not mushy. Let chicken cool, remove meat from bones and dice in large bite-size pieces. Fry pieces in a little oil to crisp them a little. Add 1 or 2 chopped onions and a lot of celery, diced. Fry together.

Add garlic salt, oregano, salt and pepper, more if desired after tasting. Add a can of chopped green chilies and 3 or 4 fresh tomatoes. Turn off heat.

Cut Longhorn cheese into strips 1x5 inches. Use flour tortillas that have been at room temperature for some time. Put a generous helping of the chicken mixture on one end of the tortillas; lay cheese across. Roll up and fry in about 1 inch of hot oil. Turn when golden brown and fry sides last. (Tuck in sides while rolling up.) Makes 16-20.