1 chicken, skinned, cooked, boned and shredded
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1 lg. can (16 oz.) tomato sauce
1 sm. can (8 oz.) tomato sauce
2 garlic cloves, chopped
1 (8 oz.) carton sour cream
3 tbsp. chili powder
2 tbsp. cumin
1 tsp. paprika
1/2 tsp. each salt and pepper
Dash cayenne pepper
3/4 to 1 lb. sharp cheddar cheese, grated
1 pkg. corn tortillas, cut in half

In medium saucepan, saute onion in butter. Stir in flour. Gradually add broth, stirring with wire whip to keep smooth. Add tomato sauce, garlic and spices. Cover and simmer 20 minutes to blend flavors. Stir in chicken and sour cream; do not let boil.

Layer tortillas, chicken mixture and cheese into baking dish. Alternate layers until dish is filled. Cover top with remaining cheese. Bake at 350 degrees for 30 minutes or until bubbly.