2 chicken breasts, washed, deboned and skinned

Bring bones and skin to a boil. Add 1 teaspoon vinegar and simmer for 1 hour to make broth. Meanwhile, cut chicken into 1 inch pieces. Saute until no longer pink.

Combine 1 tablespoon flour and 1 cup broth. Cook until smooth. Stir in 2 cups cream and 2 chopped green onions, 1 teaspoon salt and pepper. Bring to boil. Stir in 1 pint dairy sour cream.

Divide mixture among 12 corn tortillas. Roll and place in baking dish. Pour remaining mixture over. Bake at 350 degrees for 30 minutes. Sprinkle with 2 cups grated Monterey Jack cheese. Return to oven to melt cheese. Serve with salsa and lettuce. These are a little messy to make but are worth the trouble.