with tsp. cumin, tsp. garlic and
salt to taste
10 to 12 corn tortillas
2 T. lard
2 T. chopped onion
3 T. gluten-free baking mix
1 cup chicken broth
3 cups of milk
1/4 cup fresh chopped baby spinach
2 cups shredded Mont. Jack Cheese
16 oz. tub sour cream, seasoned with teaspoon garlic salt,
mixed with 4 oz. can of mild chilies
Sauce: Melt lard in skillet, saute onion, mix in flour,
then broth, then garlic, then milk. Cook on medium high heat
until slightly thick.
Filling: Mix together chicken, spinach and cheese.
Warm 6 tortillas 30 seconds, dip tortillas one at a time in sauce
fill, roll and place in 9x13 baking dish. Repeat with remaining
tortillas, for 10 min at 350 degrees. Remove and top with
sour cream mixture, warm 10 more minutes.