• 1 whole chicken***
• 1 15oz. can tomato sauce
• 1 small onion, sliced
• 1 pkg. burrito size flour tortilla shells
• 1 8oz. pkg. shredded mozzarella cheese
• 1/4 cup oil for frying

-boil chicken until done.

-while chicken is boiling, pour can of tomato sauce into a small sauce pan, add sliced onions. aprox. half way through cooking time of chicken add 1/4 cup of cooking chicken broth to tomato sauce. cook over low heat, stirring occasionally, until slightly thicker than when sauce came out of can.

-when chicken is finished cooking de-bone and de-skin all of it. take the meat and cut into small peices. set aside.

-add 1/4 cup oil to frying pan and heat. when oil is ready, fry tortillas, one at a time, for aprox. 30 to 60 per side. eash side should have small, light brown spots and the tortillas should be soft and hot to touch. drain on papertowels.

-roll about 3 to 4 Tbs of chicken into tortillas (like you would a buritto).

-spread a generous amount of tomato sauce over rolled tortillas. top with shredded mozzarella cheese.

*if you want to cut fat from meal, use skinless, boneless chicken breasts (about one per person) and heat tortillas in oven or microwave.

** i usually serve this with a side of whiole grain brown rice, but if you want to make it a little more mexican serve with a side of spanish rice and mashed pinto beans, drained of juice, topped with cheddar cheese.

*** i prefer to use the whole chicken for extra flavor, but the skinless, boneless chicken breasts taste just as good and has less prep time and cook time.

this serves aprox. 4 1/2 people with two tortilla rolls per person.