Instructions: Boil chicken and reserve broth. Chop chicken. Saute onion, garlic and spices in scant amount of cooking oil. Heat tomato or enchilada sauce with 1/2 cup chicken broth. Add onion mixture. Add salt and pepper. Fry tortillas lightly in oil, just to soften. Roll chicken in tortillas. Cover with sauce, cheese, sour cream and avocado. Bake, covered, for 20 minutes at 350 . Tortillas and chicken can be layered in a 9x13 casserole dish and baked.

Yield: 8 servings.

EDWYNNE M. HORNER

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