3 jalepenos (whole or scrape the seeds out depending on how spicy you like)
2 garlic cloves
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1/2 cup chicken stock
2 beefsteak tomatoes
A pinch of salt
Process in blender or food processor until smooth. Transfer to a pan and let simmer over medium heat for 10 minutes until thickened.
12 oz shredded chicken
2 chopped jalepenos
1/2 cup shredded cheese
2 tsp of fresh chopped oregano 1/2 the batch of sauce
salt to taste
Place in the center of a tortilla and place seam side down in a large baking dish. Repeat. (It usually makes about 8). Pour the remaining sauce over the tortillas and sprinkle with additional cheese.
Bake at 350 for 20 mins. I usually serve it with rice and black beans, or refried beans. Enjoy!
For gluten free enjoyment, use brown rice tortillas, or make a rice/quinoa bowl.