Ingredients:
6-8 soft flour tortillas (depending on how much chicken you want in each.
2 cups cooked, shredded chicken (I use rotisserie chicken from the grocery store)
2 cups shredded Monterey Jack cheese
3 T. butter
3 T. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilies
Directions:
- Preheat oven to 350℉. Grease a 9x13 pan
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan, seam side down)
- 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.
- Sit in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 minutes and then place under high broiler for 3 minutes to brown the cheese.
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