4 bone-in, skin-on chicken breasts
1 med. white onion
4 med. tomatoes
4 cloves garlic minced
1 jalapeno pepper finely chopped
1 box chicken stock
1 tsp salt
1 tbsp cumin
1/2 tsp chili powder
1 tsp garlic powder
large flour tortillas (at least 10)
1 package shredded Mexican shredded cheese blend
Brown chicken in a large pan. Add the next 9 ingredients and let simmer for an hour. Remove chicken and let cool. Turn up the heat slightly and reduce sauce by about half. Remove the skin and bones from the chicken and shred it. Pour 1 cup sauce in the bottom a large rectangular baking dish. Pour some milk onto a plate and dip each tortilla in it before adding shredded chicken. Roll up tortillas one by one and place side by side in baking dish. Once all the tortillas have been placed in the dish, cover with cheese and pour the rest of the sauce over top. Bake at 350F for about half an hour. Enjoy!!