White chicken enchiladas

Ingredients:

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

Directions:

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.