Boil chicken breasts in water until cooked.

Shred the cooked chicken into pieces.

Heat olive oil in a wok.

Add finely chopped onions and green capsicum to the wok and sauté until softened.

Add sliced jalapenos and mix for a minute.

Add shredded chicken, taco seasoning, salt, and pepper powder.

Pour tomato basil pasta sauce and mix well.

Cook for about 5 minutes on medium heat until the sauce is absorbed.

Remove from heat and let it cool.

In another pan, whisk together sour cream and grated cottage cheese on medium heat.

Season with salt and pepper powder, adjusting spice to taste.

Remove the pan from heat.

Lightly warm tortillas on a flat skillet.

Place chicken mixture in the middle of each warmed tortilla.

Pour some cheese mixture and sprinkle grated cheese on top.

Roll the tortillas tightly.

Preheat the oven to 160 degrees Celsius.

Grease a lasagna baking pan.

Place the rolled tortillas in the pan.

Pour leftover cheese mixture and top with grated cheese.

Bake in preheated oven for 20-25 minutes, or until cheese melts and is golden brown.

Serve hot as a one-pot dinner or with side dishes.