*You will need
°8-10 flour tortillas (about the size of a soft taco).
°2 c cook and shred chicken.
°2 cups grated Monterey Jack cheese
°3 tablespoons of butter.
°3 tablespoons of flour.
°2 cups of chicken broth.
°1 cup sour cream.
°1 can 4 oz diced green chiles.
*How to do:
Toss chicken with 1 cup cheese, then roll into tortillas and place in a sprayed 9×13 pan (seal side down).
Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute. Add broth and whisk until sauce is smooth.
Once the sauce has thickened, turn off the heat and add the sour cream and chiles and stir until combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated oven at 350°, bake for 20 to 25 minutes.
Enjoy !
