2 lg. chicken breasts
1 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 (16 oz.) can tomatoes
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. dried oregano
1/2 tsp. dried basil
12 tortillas
10 oz. Monterey Jack cheese (shredded)
3/4 c. sour cream

Simmer chicken breasts in water 20 to 25 minutes. Drain and remove skin and bones. Sprinkle chicken with a little salt, cut into strips; set aside. Melt butter. Add onions and garlic; saute until tender. Add tomatoes, tomato sauce, chilies, sugar, salt, cumin, oregano and basil. Bring to a boil; reduce heat and simmer covered for 20 minutes. Remove from heat. Dip 1 tortillas in tomato sauce to soften. Place some of the chicken and 2 tablespoons of cheese on tortilla. Roll up and place seam side down in a baking dish. (Do with all tortillas). Blend sour cream into sauce mixture; pour over tortillas. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 40 minutes.