White Chicken Enchiladas
`
Ingredients
10 flour tortillas
2 cups chicken, cooked and shredded
2 cups Monterey Jack Cheese, shredded, divided
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz green chilies, diced
Instructions
Preheat oven to 350 F. Grease a 9 x 13 inch pan. Mix chicken and 1 cup cheese. Combine thoroughly and spread 2 tbsp of mixture into each tortilla, Place seam side down into pan. In a medium saucepan, melt butter and stir in flour. Cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Mix until sauce is smooth, but do not bring to a boil. Pour over enchiladas and top with remaining cheese. Bake for 20 to 25 minutes and then under high broil for 3 minutes to brown the cheese. Makes 5 servings.