1 1/2 cups cooked shredded or diced chicken breast
1 cup diced onions
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded colby/jack cheese
1 cup milk
2 TB flour
1 package flour tortillas
Cook chicken breasts in pan filled with water and a couple slices of onion and a bay leaf. Boil gently for 1 hour or until chicken is no longer pink and falls apart.
While chicken is cooling, saute onions in a bit of olive oil until yummy and caramelized. Cut or shred chicken and combine with onions. Add 1/2 cup of cheese.
In saucepan combine soup, milk, sour cream and flour. Whisk until well combined. Bring to a boil stirring constantly until thickened. Turn off heat.
Add 1 cup sauce to chicken mixture, stir to combine.
Pour 1/2 sauce mixture in sprayed 9x13 pan, set aside. Scoop 1/3 cup chicken mixture in flour tortilla and roll up. Place in pan on top of sauce. Sprinkle a bit of cheese on top of tortillas, smother in remaining sauce and top with additional cheese.
Cover with foil and bake 225 degrees for 1 hour.
Garnish with sour cream, lime, salsa, tomatoes and lettuce.