32 thin corn tortillas(homemade is best!)
3 smallish chicken breasts
2 cubes chipotle bullion
2 TB butter
1/4 cup flour
1 cup chicken broth
1 cup milk
oregano, parsley, onion powder, garlic powder ,seasoning salt, pepper
Boil your chicken breasts with water and the 2 bullion cubes.
Drain and cool and shred and place in a bowl.
Add in chicken broth and milk and seasoning, heat and stir until thickened.
Remove from heat and cool slightly
Take one tortilla (if they are cooled, or store bought warm 10 at a time in the microwave and keep them under a towel as your work) and add 1 TB filling , spread it out lengthwise and roll tightly squeezing slightly to make the filling even.
Repeat with all the filling and tortillas.
Heat 1/2 inch oil in a pan to 360.
Drain on paper towels and continue with the rest.
Serve with salsa, sour cream, guacamole or what ever you like!