White Chicken Enchiladas

Recipe adapted from Joyful Momma’s Kitchen

8 burrito sized flour tortillas
2 cups shredded cooked chicken
2 cups chicken broth
3 T butter
3 T flour
1 4oz can diced green chilies
8 ounces of sour cream
8 ounce package Monterey Jack cheese shredded

Preheat oven to 350 degrees.

• Spray a 9×13 pan with non-stick cooking spray.
• Evenly divide chicken and half of cheese to fill tortillas.  Roll enchilada style, place in prepared pan.
• In a small saucepan melt butter, add flour to make a roux.
• Add chicken stock and whisk until combined.  Cook until thick and bubbly.
• Add green chilies and sour cream, remove from heat.
• Pour over enchiladas.  Cover and bake for 20 minutes.
• Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.