2-3 cans chicken broth or broth from boiled chicken (1/2 hr on low)
6 tbsp flour (mix into paste first, then add to broth)
1 can tomato sauce
1 tsp chili
½ tsp garlic powder
½ tsp cumin
½ tsp cilantro
1-2 tsp chopped onion
Salt and pepper to taste
Then with hot oil fry up a corn tortilla - this will make it soft enough to roll. Let it fry 5-10 seconds on one side then 5-10 seconds on the other side - not too long or it will turn crispy (you know, tortilla chips)
I have a plate of sauce set aside because I think it's easier to dip there than in the big pot o' sauce. Dip the torilla.
At this point I transfer it to the baking dish and roll it directly in there. Add a scoop of inners and roll it up. Yes, you might burn yourself because the tortilla is still pretty hot.
Repeat a gazillion times. Then cover with more sauce and either freeze or bake for 30 minutes. You can also top it with cheese. Yum.