1Simmer chicken in water, covered, 20-25 minutes (or cheat and use rotisserie chicken and broth from a box!) Cool chicken, saving broth. Pick meat from bones and shred meat with a fork.
2Saute onion and garlic in oil. Stir in chicken, tomatoes, chiles, broth, flour and spices. Simmer 3-5 minutes.
3in a heavy 10"(or larger) skillet heat 1" of oil for frying. In a small skillet cover bottom with some oil and warm up to use to dip the tortillas into to soften before filling, draining on paper towels.
4spoon 2 tablespoons of chicken mixture down the middle of each tortilla, top with a little cheese if desired. Roll up tightly and secure with a wooden toothpick.
5Fry rolled up tortillas at 375 until golden brown. Drain on paper towels. Keep warm in oven while the rest of them are fried. Serve with rice and beans using the garnishes for dipping, watching out for the toothpicks. MUY DELICIOSO!