Use this filling in the Mexican dish of choice

1 Tbs canola or vegetable oil
1/2 cup onion, diced
1/2 cup green bell pepper, diced
2 large serrano peppers, finely diced
2 cloves garlic clove, minced
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper, or to taste
1 Tbsp chili powder
2 tsp flour
1 cup chicken broth
3 cups cooked chicken, shredded

1. In a large saucepan, heat the canola oil. Add the onion, bell pepper, and serrano peppers and cook until tender, stirring often. Add the garlic and continue to cook another minute.
2. Stir in the spices until well combined. Stir in the flour and cook two minutes, then blend in the broth and bring to a boil, stirring constantly.
3. Add the chicken and stir to combine. Reduce the heat to low and cook, stirring often, for 10 minutes, or until slightly thickened and heated through.

Servings: 4