- 8 (6″) flour tortillas
- 1 lb boneless, skinless chicken breasts
- 8 oz can tomato sauce
- 1/2 C salsa
- 1 C shredded cheddar cheese
- sour cream
Preheat oven to 250. Wrap tortillas in foil and place in oven. Cut chicken into bite size pieces. In a large skillet, combine chicken, tomato sauce, and salsa. Bring to a boil over high heat. Reduce heat, cover, and simmer 5-7 minutes or until chicken is tender and no longer pink. Remove tortillas from oven. Spoon 1/8 chicken and salsa mixture down center of each tortilla. Sprinkle with 2 Tbsp cheese. Place a dollop of sour cream on top of cheese if desired. Roll tortillas around filling.