White Chicken Enchiladas

Ingredients:

10 soft taco shells

2 c. cooked, shredded chicken

2 c. shredded Monterey Jack cheese

3 T. butter

3 T. flour

2 c. chicken broth

1 c. sour cream

4 oz. can diced green chilies (mild)

Directions:

1. Preheat oven to 350° F.
2. Grease a 9"x13" pan.
3. Mix chicken and 1 cup cheese.
4. Roll up in tortillas and place seam-side down in pan.
5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
8. Pour over enchiladas
9. Top with remaining cheese.
10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.