1 med. onion
2 cloves garlic
2 tbsp. butter
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/4 c. chopped green chilies
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
5 sm. chicken breasts, poached
1 c. Monterey Jack cheese
1 c. cheddar cheese
6 corn tortillas or flour tortillas

Saute onions, garlic, butter. Add chopped tomatoes, tomato sauce and chilies and spices. Simmer 20 minutes. If using corn tortillas, dip each in sauce before filling. Flour tortillas need not be dipped. In each tortilla, place chicken strips and 2 tablespoons of cheese.

Spray 9 x 13 pan with Pam. Place each tortilla in pan. Add 1 1/2 cup sour cream to the remaining tomato sauce. Pour over top. Sprinkle remaining cheese on top. Bake 40 minutes at 350 degrees.