are staples of Mexican cooking. If you don't have any leftover
chicken for the filling, make chicken quickly by placing 4
chicken breasts (2 lbs) in a 5-quart sauté pan. Add water to
cover, celery, poultry seasoning, chopped onions and pepper.
Cook 20 minutes or until done and chicken is no longer pink.
2 cups all-purpose flour
solid vegetable shortening
1 cup chopped yellow onion
teaspoons corn oil
garlic cloves, crushed in a garlic press
ground cumin seeds
teaspoon granulated sugar
teaspoon dried oregano
teaspoons chicken base
(6-ounce) can tomato paste
jalapeño pepper, seeded and chopped
½-ounce) cans Mexican-style tomatoes, undrained
Fillings and Toppings
4 cooked chicken breasts (2 lbs raw chicken breast,
In a large bowl, mix the flour and salt. Rub in
cream or fat-free yogurt
shortening with your fingertips. Add the water and
hands to form a dough. Divide into 8 balls, press with
palms to form a thin round. Place on a well-floured
and roll out until thin. Fry in a medium hot oiled
griddle. Turn once. Keep the tortillas hot by setting
in a stack and then wrapping them in foil.
Sauce: Heat oil in a 5-quart sauté pan. Fry onions
translucent. Add garlic, cumin, paprika, sugar, oregano,
base, tomato paste, jalapeño, tomatoes and water.
15 minutes and then puree in blender. Return to pan
cook covered with a splatter guard for 10 minutes.
3. Preheat oven to
4. Pour half of the
sauce in a 13 x 9 x 2-inch baking dish. Roll
chicken breast in the tortillas. Set in the sauce.
5. Cover with the
rest of the sauce. Top with shredded cheese
bake in preheated oven 30 minutes. Serve topped with
cream, black olives, chopped green onion and
Makes 4 servings