ENVUELTOS

I learned how to make this dish from my mother-in-law, Amelia Zuniga Valenzuela, in 1978.

ingredients

4 chicken breasts, boiled and shredded (reserve liquid)
20 corn tortillas
1 cup shredded cheese - I use Velveeta Mexican
1 can tomato sauce
1/4 cup chopped onion
1/2 cup chopped tomato
1 teaspoon ground cumin (comino)
2 teaspoons chopped garlic
pinch sugar
salt and pepper to taste
vegetable oil
Note: 1 lb. browned ground beef can be substituted for the chicken.

directions

Season the shredded chicken with salt and pepper. Heat some oil in a frying pan and heat each tortilla in the hot oil until soft (about 10 seconds on each side)and place heated tortillas in a casserole dish. Fill each tortilla with shredded chicken and roll up. Line up filled tortillas in casserole dish with seam-side down. In the same frying pan, saute the onion and tomato. As onion begins to get clear, add 1 to 1 1/2 cups chicken broth, tomato sauce and spices. If you substituted ground beef, use beef broth instead. Simmer sauce on low heat until thickened slightly. Pour over envueltos and top with shredded cheese. Place in 350 degree oven for about 15 minutes or until heated through.

Source: Helen