I found this recipe a long time ago and have since put my own touches to it. It was good then and it is even better now. Here's the goodness.
4-5 boneless, skinless chicken breasts, chopped in small pieces
12 small flour tortillas (or 8 large)
1 C. sour cream
1 C. shredded cheddar cheese + 2 C. shredded cheddar
2 C. Monteray Jack cheese, shredded
1/2 C. taco sauce, or salsa (your favorite, but I always use Chi Chi's)
1 can diced green chillies
1/4 C finely chopped, fresh cilantro (fresh is best!)
1/2 - 1 tsp. ground cumin
Shredded lettuce, more sour cream, chopped tomatoes
Over mid-high heat, saute the chicken pieces until no longer pink. Add the cilantro and cumin to combine with the chicken. Add the sour cream, 1 C of the shredded cheddar, the green chillies, and the salsa and stir gently to combine. Spoon the mixture into each of the tortillas (about 1/4 - 1/2 C) for each tortilla, and roll each up and lay side by side in a glass 9x13 ungreased pan. The mixture will have juices left - don't throw this away. Scoop up the juices and pour over the wrapped up tortillas. If you don't have enought juices use a little bit of salsa and spread over the tortillas to just wet them. Cover with foil and back in a 350 degree oven for 25 minutes. Remove the foil and cover them with the remaining cheddar cheese and the monteray jack. Bake uncovered until the cheese bubbles and is lightly browned.