2 whole lg. chicken breasts, halved lengthwise
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 c. chopped canned green chili peppers
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. dried oregano, crushed
1/3 tsp. dried basil, crushed
12 corn tortillas
2 1/2 c. shredded cheese
3/4 c. sour cream

Simmer chicken in water to cover until tender 15 to 20 minutes. Drain. Carefully remove skin and bone. Sprinkle chicken with a little salt. Cut in 12 strips; set aside.

In saucepan cook onion and garlic in butter until tender. Add undrained tomatoes, next 6 ingredients and 1/2 teaspoon salt. Bring to boiling, reduce heat, simmer, covered 20 minutes. Remove from heat.

Dip each tortilla in hot sauce to soften. On each place one chicken strip and about 2 tablespoons cheese, roll up. Place, seam side down, in 13"x9"x2" baking dish. Blend sour cream into remaining sauce; pour over tortillas. Sprinkle with remaining cheese. Cover and bake at 350 degrees until hot, about 40 minutes. Serves 6.