|Coarsely chopped onion||1 1⁄2 Cup (24 tbs), divided|
|Jalapeno pepper||1 , seeded and chopped|
|Garlic||2 Clove (10 gm)|
|Canned crushed tomatoes||16 Ounce (1 Can)|
|Chili powder||1⁄4 Cup (4 tbs)|
|Dried whole oregano||1 Teaspoon|
|Vegetable oil||3 3⁄4 Cup (60 tbs), divided|
|Canned chicken broth||2 Cup (32 tbs), divided|
|Whipping cream||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Shredded cooked chicken breast||4 Cup (64 tbs)|
|6 inch corn tortillas||12|
|Shredded monterey jack cheese||6 Ounce (1 1/2 Cups)|
|Sour cream||8 Ounce (1 Carton)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process.
Saute chili powder and oregano in 2 tablespoons oil in a skillet for 3 minutes.
Add tomato mixture; simmer for 5 minutes.
Combine cornstarch and 2 tablespoons broth.
Add remaining broth and cream to tomato mixture; cook 2 minutes.
Add cornstarch mixture; cook until thickened.
Stir in salt and pepper.
Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender.
Add chicken; cook until lightly browned.
Stir in 1 cup tomato mixture.
Pour 3 1/2 cups oil into a skillet.
Fry tortillas, one at a time, over medium-high heat 8 seconds on each side.
Drain on paper towels.
Brush one side with tomato mixture.
Spoon about 1/4 cup chicken mixture down center.
Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish.
Repeat with remaining tortillas.
Pour remaining tomato mixture over tortillas; sprinkle with cheese.
Bake, uncovered, at 375° for 15 minutes.
Top with sour cream and green onions.