Ingredients:

10 small soft flour tortillas (you can use corn but I like flour with chicken)

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)

3 cups Monterey Jack cheese – shredded

3 tablespoons butter

4oz can dice green chilies (I like medium – they are not spicy at all)

Directions:

Preheat oven to 350 degrees

Combine shredded chicken and 1 cup of cheese

Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan

Melt butter in a pan over medium heat

Stir flour into the butter and whisk for 1 minute over heat.

Add broth and whisk together. Cook over heat until it’s thick and bubbles up

Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)

Pour mixture over enchiladas and add remaining cheese to top.

Bake in the oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.

Enjoy!