White chicken enchiladas



















8 flour tortillas
2 cups cooked, shredded 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 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese. 
Roll tortillas and place in pan seam side down. 
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow 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.

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