I know you asked for Chicken, my husband doesn't think Chicken belongs with Mexican, so I have made this several times. It is really good. I think you could substitute chicken for the beef and use chicken broth for the beef broth.

5 ServingsPrep: 30 min. Bake: 40 min.
Ingredients

1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes

SAUCE:
4 to 6 garlic cloves, minced
1/3 cup butter
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, in another saucepan, saute garlic in butter until tender.
Stir in flour until blended. Gradually stir in broth; bring to a
boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.
Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 5 servings.

Colleen

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