2 c. cooked, diced chicken
2 tbsp. butter
1 onion, chopped
1 tsp. minced garlic
16 oz. crushed tomatoes
4 oz. chopped green chilies
8 oz. tomato sauce
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
8 tortillas
3 c. grated Monterey Jack cheese
1 c. grated cheddar cheese
3/4 c. sour cream

Saute onion and garlic in butter. Add tomatoes, chilies, tomato sauce, sugar and spices. Bring to a boil and simmer 20 minutes. Spoon some of the sauce over the tortillas, one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese. Reserve about 1 cup for topping. Roll up and place seam side down in a greased baking dish. Blend sour cream with remaining sauce, pour over, sprinkle remaining cheese over sauce. Bake 40 minutes at 350 degrees.