• 5 chicken breasts
• 2 cubes chicken bouillon
• ⅓ cup butter
• ⅓ cup flour
• 1 cup sour cream
• 1- 4 oz. can green chilies 
• 1- 10 oz. can mild green enchilada sauce
• grated cheddar cheese 

Boil 5 chicken breasts.  Save the broth – Add some chicken bouillon.

To large saucepan, melt 1/3 C. butter.  Add 1/3 C. flour.  Add 2 C. chicken broth.  Stir until thickened.  Remove from heat.  Add 1 C. sour cream, 1 4 oz can green chilies diced and cut up chicken.

Spoon mixture into taco shells (Hoy Corn flour).  Pour 1 10 oz can mild green enchilada sauce over all.  Sprinkle grated cheddar cheese over the top. 

Bake at 350 degrees uncovered for 30 minutes.