2 boneless chicken breasts, seasoned with salt and pepper and
grilled to medium rare, then cut/shredded into small pieces
1 fresh jalapeno pepper
3 C chicken broth
1 large white onion, chopped
4 C shredded/grated Mexican white cheese ( Enchilado Queso Anejo )
12 small corn tortillas
2 T butter
3 T flour
3 T chili powder
1/2 C olive oil
2 T white vinegar
1 T dried oregano
1/2 t ground cumin
2 cloves garlic, peeled and chopped
1 t of sugar
1/2 t black pepper
For the filling, mix together the grilled chicken, 3/4 of the onion and 1/2 of the cheese in a large bowl. Set aside. Using a non-stick dry skillet, cook the whole pepper over medium high heat, turning often until mostly blackened (about 10 minutes).
In a blender or food processor, combine the remaining onion, the roasted jalapeno, broth, sugar, black pepper, garlic, cumin, vinegar, and oregano and puree until smooth. Strain.
Preheat oven to 400*. Using a large sauté pan, heat the butter to medium high. Stir in the flour and cook until the flour has browned slightly. Add the chili powder and broth mixture and continue to cook and stir over low heat until thickened. Keep warm. Pour a thin layer of the sauce onto the bottom of a 13x9 baking pan/casserole dish.
Using a medium sauté pan, heat the olive oil to hot, then lower to medium heat. Fry the tortillas, one at a time, for exactly 15 seconds per side. Tortillas should be wilted, not crisp. Allow excess oil to drip back into pan, then dip the fried tortilla into the sauce mix.
Place the tortilla in the baking dish and place a small scoop of the chicken filling in the exact center of the tortilla. Roll/fold the tortilla and place it, crease down in the baking pan. Repeat this process with the remaining tortillas until the pan is full. Pour the remaining sauce over the tortillas, then sprinkle the remaining cheese over the top. Bake for 10 minutes and serve.