White chicken enchiladas

Ingredients
Nutrition
Servings 6-8
Units US

    10 soft taco-size flour tortillas
    2 cups cooked shredded chicken
    2 cups shredded monterey jack cheese
    3 tablespoons butter
    3 tablespoons flour
    2 cups chicken broth
    1 cup sour cream
    1 (4 ounce) can diced green chilies


Directions

    Preheat oven to 350 degrees. Grease a 9x13 pan.
    Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
    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.
    Stir 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 min and then under high broil for 3 min to brown the cheese.
    *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

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