1 doz. corn tortillas
1 lb. grated Cheddar cheese
1 lb. cooked beef or chicken
Oil to heat tortillas
1 tbsp. chili powder
1 can chicken broth
1 diced clove of garlic
1/2 diced onion
1 can cream of mushroom soup
1 (8 oz.) can tomato sauce

Heat oil in a pan; heat tortillas a short time on each side until flexible. Lay tortillas on paper towels to absorb extra oil. Add a small amount of meat and cheese on each tortilla rolling each one and placing in a baking dish.

In a saucepan, simmer the chicken broth, mushroom soup, tomato sauce, onion, garlic and chili powder. Pour over rolled tortillas. Cover with remaining grated cheese.

Bake, uncovered, at 350 degrees for 30 minutes. Serve with salsa, guacamole or sour cream.