1 can of diced tomatoes, drained
4 green peppers, sliced into strips
1 1/2 lg. onions, sliced into strips
2 lbs. skinless, boneless chicken breast
1 pkg. Cheddar cheese, mild
1 pkg. flour tortillas
1 jar of mild salsa

Place chicken breast in skillet, cover with water and place a lid on the skillet. (Turn chicken and add water as needed). Place cut pepper strips and onion strips into saucepan and add water, cook until tender. Once chicken is done, remove from skillet; slice into strips 1/2 inch thick. Put chicken, peppers, and onions bake into the skillet; add tomatoes and one teaspoon of oil.

Simmer for five minutes. Grade cheese and set it aside. Two minutes before the chicken mix is done, place tortillas on a cookie sheet and heat them at 350 degrees, (preheat oven for two minutes). Remove the tortillas and place the chicken mixture on one side of the tortilla, add cheese and salsa, and then roll up the tortilla. Place the filled tortilla on a plate, seam side up.