4 chicken breasts, skinned
1 tsp. salt
1/4 c. salad dressing
1 (4 oz.) chopped green chilies
1 tsp. cumin
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
1 c. mozzarella cheese
Light sour cream
1 sm. tomato, diced
Picante sauce
4 (8") tortillas

Cook chicken and simmer for 30 minutes. Drain and shred into small pieces and set aside.

Combine salad dressing and 1/4 cup sour cream, stirring well. Combine chicken and onion. Add sour cream mixture, stirring to coat well. Cover and refrigerate until set. Put tortillas on baking sheet, sprinkle cheese evenly over each tortilla.

Bake at 300 degrees for 10 minutes or until cheese melts. Transfer to individual serving plate, top each with 1/4 of chicken mixture. Garnish with sour cream and tomatoes. Serve with picante sauce.