White Chicken Enchiladas

10 soft taco shells
2 cups cooked shredded chicken
2 cups shredded Monterrey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilis


Preheat oven to 350 degrees. Grease a 9X13 baking dish. Mix chicken and 1 cup of cheese. Roll up in tortillas in place in dish. In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Remove from the heat. Stir in sour cream and chilis. Pour over enchiladas, and top with remaining cheese. Bake for 22 minutes then broil for 2-3 minutes to brown the cheese.
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Aug 21, 2012