8-10 flour tortillas (soft taco size).
2 cups of cooked and shredded chicken.
2 cups of shredded Monterey Jack cheese.
3 tbsps of butter.
3 tbsps of flour.
2 cups of chicken broth.
1 cup of sour cream.
1 (4 oz) can of diced green chiles.
How to make it:
Mix the chicken with 1 cup of cheese then roll up in tortillas and place in a 9×13 sprayed pan (seam side down).
Melt the butter in a small pan over medium heat then whisk in the flour and cook for 1 minute while stirring. Add in the broth and whisk until smooth.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated oven to 350°, bake for 20 to 25 minutes.