Easy Chicken Cheese Enchiladas (Recipe 1)

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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

  1. Preheat oven to 350℉. Grease a 9x13 pan
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan, seam side down)
  3. 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.
  4. Sit in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 minutes and then place under high broiler for 3 minutes to brown the cheese.

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