STUFFING:

3 chicken breasts
1 bell pepper
1 med. onion
1 lg. sour cream tub

SAUCE:

1 lg. can peeled whole tomatoes
Pepper
Salt
Cumin spice
2 bacon slices
1 onion
1 tbsp. flour
Water

Grated Cheddar cheese

STEP 1: Boil chicken breasts until done. Chop pepper and onion. Combine chicken with peppers and onion and add a tub of sour cream or more. Stir. Cover bowl and keep in refrigerator until sauce is done.

STEP 2: Fry onion and 2 bacon strips in large deep pan. Put in whole tomatoes and cut into smaller pieces are they are cooking. Pour about 2 cups water in pan along with the juice from the tomato can. Add cumin spice, salt, pepper and bring to a boil.

In a small bowl, put about 3 tablespoons of flour and add 1/2 cup of water. Dissolve flour. (It should be watery.) Stir into sauce. Make it as thick as you desire.

STEP 3: Dip flour tortilla into sauce. Put stuffing in middle of tortilla and roll up. Place stuffed tortillas in a 9x13 inch pan. Pour remaining sauce over enchiladas and sprinkle with Cheddar cheese. Bake for about 20 minutes at 350 degrees.