White Chicken Enchiladas

By sklesley

Ingredients

• 10 soft corn or flour tortillas
• 2 cups cooked shredded chicken
• 2 cups shredded Monterey Jack Cheese
• 3 Tbsp. flour
• 3 Tbsp. butter
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz.) can diced green chilies

Preparation

Step 1

Preheat oven to 350. Grease a 9x13" pan.

Mix chicken and l cup cheese. Place equal parts mixture in tortillas, roll up, and place in pan.

In a saucepan, melt butter and stir in flour; cook 1 minute. Add broth and whisk until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chilies. (Do not boil)

Pour mixture over enchiladas and top with remaining cheese. Bake 22 minutes and then broil for 3 minutes to brown the cheese.