8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
- Preheat oven to 350 degrees.
- Spray a 9×13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
- In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
- Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.