1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
1 onion, cut into 2 inch pieces
1 cup sour cream
1 pound Mexican style flour tortillas
Heat oil in a large skillet or frying pan over medium heat. Fry chicken pieces until golden brown and easy to handle. Pour in oil and saute about 5 minutes, stirring constantly. Mix in carrots and onion, cut into 1 inch pieces. Stir in sour cream and cook about 10 minutes more, stirring constantly. Remove chicken from oil and drain on paper towels.
Place flour tortillas onto a plate. Brush chicken with flour sauce and arrange in the bottom of the plate. Place the remaining flour tortillas on top of the chicken piece. Cover and refrigerate for at least 3 hours. Serve enchiladas with flour tortillas or salsa.