2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. Â In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Â Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Â Pour over enchiladas and top with remaining cheese. Â Bake 22 min and then under high broil for 3 min to brown the cheese.