2 cups cooked chopped chicken
16 oz. salsa
1 onion chopped
2 gloves garlic
1 teaspoon cumin
12 gluten free tortillas or corn tortillas
10 oz spagetti sauce or if you like it hot use enchilada sauce but I did not have any so I used jarred spagetti sauce.
shredded cheddar cheese 1 8oz. package or one cup. We a lot of cheese so I used more.
Place tortillas in a large baking dish with paper towels covering every few layers and then the top
with a damp paper towel. Put into oven at 350 while the oven is preheating for 10 minutes.
In a large skillet heat oil and add onion and saute until tender 5-6 minutes. Then add the garlic and cook a few more minutes. Add salsa, chicken, and cumin to the skillet and heat through.
Remove tortillas from oven.
Grease bottom sides of baking dish ( 9x13) and spoon a little sauce into bottom of pan. I used the spagetti sauce here.
Put about 1/4 cup chicken mixture into center tortilla and fold in half and lay in pan. Lay them neto each other in the pan and they will stay shut. Put remaining sauce on top. Top with the cheese.
Bake 15 minutes.