Boil chicken breast until tender, shred finely using forks.
Boil tomatoes and green chilies, then blend with garlic paste, salt, and water into a green sauce.
Simmer the green sauce with heavy cream for 5 minutes.
Spoon shredded chicken into tortillas, roll tightly, arrange in a baking dish, and pour creamy green sauce over top.
Cover with cheddar cheese and bake at 190°C for 20 minutes until bubbly and golden.