1 (14.5 oz) can rotel tomatoes
1/2 cup onions (chopped)
1 teaspoon chopped garlic
Sauce: To heat
2 Tablespoons olive oil
1 Tablespoon flour
1 Tablespoon ground chili powder
1 teaspoon ground cumin
1 cup chicken broth
Filling: Combine
2 cups shredded chicken
1 (14.5 oz) can rotel tomatoes (drain juices)
1/2 cup onions (diced)
2 cups shredded cheddar cheese (divided)
8 (8 inch) flour tortillas
For sauce:
Puree rotel tomatoes with juice, chopped onions, and garlic in food processor. Heat oil in large saucepan over medium heat. Stir in flour, chili powder, and cumin. Cook 1 minute. Whisk in the pureed mixture and broth. Bring to a boil. Reduce heat to med-low and simmer sauce until thick. (15-20 minutes) Stir occasionally. Season with salt and pepper if desired. Let cool.
For filling:
Combine chicken, drained tomatoes, diced onions, and 1 cup shredded cheddar cheese with 1/2 cup sauce to coat. Spread 1/2 cup sauce in the bottom of 9x13 baking dish. Place 1 Tablespoon sauce and 3 Tablespoons filling on a tortilla shell. Roll and place seam down in pan. Repeat with remaining tortillas. combine any leftover sauce and filling together and spread over the top. Top with remaining cheese. Bake 30 minutes.
Additional notes: 4 star rating ****
Yummy! Enjoy!
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