2 chicken breasts
4 oz. sour cream
1/4 c. Cheddar cheese
Dash of garlic salt
1/2 minced onion
1/2 pkg. taco seasoning
5 oz. can tomatoes and green chilies
1 c. chicken broth
2 tbsp. flour

Boil and cut up chicken breasts. Combine taco seasoning, sour cream, can of tomatoes and chilies, Cheddar cheese, garlic salt, chicken broth, onions, and flour. Cook until thick and bubbly. Mix 1 cup sauce with cut up chicken. Fill and roll in flour taco shells. Pour remaining sauce over enchiladas and top with cheese. Bake at 350 degrees for 15 minutes.