Preheat the oven to 200°C/400°F/Gas Mark 6.
Preheat a non-stick pan and dry-fry the onion and garlic until soft. Add the mushrooms, chicken, spices and tomatoes.
Bring to the boil, reduce the heat and simmer for 10 minutes to allow the sauce to reduce.
Allow the mixture to cool slightly, then divide between the tortillas, spreading it evenly over the centre of each one. Roll up the tortillas and place in an ovenproof dish.
Spread the sour cream over the top and grate the cheese over. Bake in the centre of the oven for 30 minutes until golden brown. Sprinkle with the parsley before serving.