Filling:

1/8 tsp. cloves
5 tbsp. butter
1 bay leaf
1/2 tsp. ground cumin (optional)
3 garlic cloves, crushed
2 tbsp. onion flakes or 1 medium onion, chopped
1 cup ketchup (Hunts)
1 can tomatoes, diced
1/2 to 1 cup water
1 whole lemon, sliced real thin and seeds removed
6 chicken breasts, cooked and shredded
Tortilla wrappers
Monterey Jack cheese, shredded

Combine all ingredients except chicken. Simmer 25 to 30 minutes over low heat. Remove bay leaf and all lemon slices. Add chicken, stirring well. Simmer for 25 minutes longer. Fill tortilla wrappers with chicken mixture. Put in 9x13-inch dish (or larger). Spread sauce on them and cover with shredded Monterey Jack cheese. Put in oven at 400°F until cheese is melted.

Sauce:

2 garlic cloves, crushed
1 cup water
3 tbsp. chili powder
1/2 tsp. cumin
1 tsp. salt
1/4 tsp. oregano powder or pinch of dried leaves
2 to 3 cups ketchup (Hunts)
1 to 3 jalapenos, diced

Put all ingredients in food processor except ketchup. Blend ketchup in slowly. If you like it hotter, you can add more peppers. Spread over filled wrappers.