2 lg. chicken breasts
1 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (4 oz.) can green chilies, rinsed and chopped
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
12 tortillas
2 1/2 c. (10 oz.) shredded Monterey Jack cheese
3/4 c. sour cream

In saucepan, simmer chicken in water to cover 15-20 minutes or until tender. Drain and carefully remove skin and bones. Sprinkle chicken with a little salt and set aside.

In saucepan, cook onion and garlic in butter until tender but not brown. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to boiling, reduce heat.

Dip each tortilla in tomato mixture to soften. Place one piece of chicken and about 2 tablespoons cheese on each tortilla. Roll up and place, seam side down, in 13x9x2 baking dish.

Blend sour cream into remaining sauce mixture, pour over tortillas. Sprinkle with remaining cheese. Cover and bake in 350 oven for 40 minutes or until heated through.