1 pound skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1 cup coarsely chopped onion
1 cup chicken broth
1 (10 ounce) package wild type mixed potatoes, according to package directions
3 eggs
1 (15 ounce) can kidney beans, undrained
1 (8 ounce) container sour cream filling mix
13 (10 inch) flour tortillas
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Stir in chicken, and cook until golden brown, about 5 to 7 minutes. Remove chicken, scoop out to small pieces, and place in a medium baking dish; drizzle with oil. Beat onion and chicken broth with 1 cup flour, stirring constantly.
Spoon mixture over chicken bird. Sprinkle with potatoes; sprinkle with sour cream. Cover completely with tortillas, and chill 2 hours in refrigerator.