INGREDIENTS
14
white corn tortillas
16 ozs
shredded mexican cheese blend
3 Tablespoons
vegetable oil
2 Tablespoons
gluten-free flour
3 Tablespoons
chili powder
1/2 tsp
onion powder
1/2 tsp
oregano
1/2 tsp
salt
1/4 tsp
garlic powder
1/4 tsp
cumin
1/4 cup
tomato paste
2 cups
chicken broth