small onion, chopped
1 tbsp oil
1 1/2 tsp chili powder
1/2 tsp cinnamon
2 1/2 cup chopped cooked chicken
8-10 flour tortillas
1 cup refried beans
3 cloves garlic, minced
2 cups salsa
1/2 tsp cumin
1 pinch salt

Green Chili Sauce

8 ounces green chilies, 2 cans 4 ounce each (do not drain)

1 1/2 teaspoons beef bouillon

3 cups water

3/4 teaspoon onion powder

1 1/2 teaspoons garlic powder 

1 tablespoon cornstarch

1/3 cup water

1. Saute onion and garlic in oil.

2. Stir in salsa, spices, chicken and salt. Cook until heated through.

3. Spread about 2 tbsp of refried beans on each tortilla then add about 1/2 cup of the chicken mixture. Fold like a burrito and secure with a toothpick or metal skewer.

4. Spray all sides with cooking spray and bake at 400F for 20 minutes (until golden brown) OR fry in a small amount of olive oil until brown on both sides.

Green Chili Sauce

In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.

Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. You can also serve this with some shredded lettuce and diced tomatoes or refried beans.