2 lg. chicken breasts
Water, salt
3/4 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 whole green chilies, seeded, rinsed & chopped
1/2 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. crushed oregano
1/2 tsp. crushed basil
12 tortillas
10 oz. shredded Monterey Jack cheese
3/4 c. sour cream

In saucepan, simmer chicken breasts in water 15-20 minutes or until tender. Drain (save broth for rice, later, or your cats). Remove skin and bones. Cut remaining chicken in 12 strips or portions, salt lightly. Set aside.

In saucepan, cook onion and garlic in butter until tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, the 1/2 teaspoon salt, oregano and basil. Bring to boil; reduce heat. Dip each tortilla in tomato sauce to soften. Place chicken portion and about 2 tablespoons cheese on each tortilla. Roll up and place seam side down in 9 x 13 inch pan.

Blend sour cream into remaining sauce mixture; pour over tortillas. Sprinkle with remaining cheese. Cover and bake at 350 degrees for about 40 minutes. 6-12 servings.