1 tbsp. olive oil
4 boned chicken thighs, about 1 lb., skinned & cut into 1/2" cubes
1 lg. yellow onions, chopped fine
3 cloves garlic, minced
2 tbsp. flour
2 tsp. chili powder
1 tsp. ground cumin
1/2 c. low sodium chicken broth
1 c. buttermilk
1 (4 oz.) can chopped green chilies, drained
2 tsp. low sodium tomato paste
8 (6") flour tortillas

1. Preheat the oven to 375 degrees. In a heavy 10" skillet, heat the corn oil over moderate heat for 1 minute. Add the chicken and cook, turning occasionally until no longer pink on the outside, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl.

2. In the same skillet cook the onion and garlic, uncovered until soft, about 5 minutes. Blend in the flour, chili powder and cumin and cook, stirring constantly, for 2 minutes.

3. Stir in the chicken broth, buttermilk, chilies and tomato paste. Reduce the heat to low and simmer, uncovered for 4 to 5 minutes or until slightly thickened. Return the chicken to the skillet and stir.

4. Place 1/2 cup of the chicken mixture on the lower third of each tortilla and roll it up like a fruit roll up. Place ream side down in an ungreased 13"x9"x2" baking pan and drizzle any remaining filling down the center.

5. Bake, uncovered for 5 minutes.