4 chicken breasts
1 (10) pkg. flour tortillas
1 lg. onion, chopped
1 (8-10 oz.) can Mexican style tomatoes
2 cans cream of chicken soup
2 (8 oz.) cartons sour cream
8 oz. cheddar cheese, grated

Cook (boil) and debone chicken. Tear chicken into small pieces. Mix 1 can soup and 1 carton sour cream. Add chicken and canned tomatoes (cut down into pieces) and onion, and 1/2 of grated cheese. Mix. Lay out tortillas.

Divide mixture into equal portions for tortillas. Put mixture in a straight line across each tortilla. Roll tortillas and place in rectangular Pyrex dish. Combine other can of soup and sour cream and pour over tortillas in dish. Sprinkle rest of cheese over top. Bake at 350 degrees for 30-45 minutes.