10 small soft flour tortillas
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded and cooked chicken
3 cups shredded Monterey Jack cheese
3 tablespoons butter
4oz can diced green chillies
Preheat the oven to 350F.
Mix shredded chicken and a cup of cheese.
Fill tortillas with the mixture above and roll each one then place in a greased pan.
Melt butter in a pan over medium heat and stir flour into it and whisk for 1 minute.
Add the chicken broth and whisk together. Cook over heat until it’s thickened.
Take off heat and add in sour cream and chilies. (If it’s not too hot, the sour cream will curdle.)
Pour mixture over enchiladas and add remaining cheese to top. Bake in oven for 20-23 minutes then broil for 3 minutes to brown the cheese.
Serve and Enjoy!