2 lbs. chicken breast
1/2 c. chicken broth
3/4 c. finely chopped onions
simmer in crock pot until chicken can be shredded
Fill tortillas with mixture and place seam side down in baking pan.
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 c. sour cream
optional green chilies or jalapenos
In sauce pan melt 1/4 c. butter. Blend in 1/4 c. flour and stir constantly to make it creamy. Add 1 c. chicken broth and cook until mixture thickens and bubbles. Stir in 1 c. sour cream. You may add 1 can green chilies or jalapenos if desired. Cook until heated through but do not boil! Pour sauce over tortillas. Cover with 2 c. shredded cheese and bake 425 for 20 min.
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