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

In saucepan, simmer chicken breasts in water to cover, 15-20 minutes or until tender. Drain and carefully remove skin and bones. Sprinkle chicken with a little salt. Cut into 12 strips; set aside.

In saucepan, cook onion and garlic in butter until tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to boiling; reduce heat and simmer, covered, for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Place 1 piece of chicken and 2 tablespoons of shredded cheese on each tortilla; roll up and place, seam side down, in 13 1/2 x 8 3/4 x 1 3/4 inch baking dish.