White Chicken Enchiladas

By brownbox

Ingredients

• 8" flour tortillas
• 2 C. shredded Monterey Jack cheese, divided
• 2 C. cooked, shredded chicken
• 3 Tbs. Butter
• 14oz. chicken broth
• 1 C. sour cream
• 7oz. can diced green chiles

Preparation

Step 1

Preheat oven to 425*. Spray a 9x13" baking dish with nonstick cooking spray.
Combine 1 C. of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in prepared dish, seam side down.
Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
Bake for 20-25 minutes, or until cheese is melted and bubbly.