Ingredients:


8 FLOUR TORTILLAS
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 CHILIES


Directions:


1.) PREHEAT OVEN TO 350 DEGREES.


2.) SPRAY A 9X


3.) MIX CHICKEN AND 1 CUP CHEESE.


4.) ROLL TORTILLAS AND PLACE IN PAN SEAM SIDE DOWN.


5.) 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.


6.) POUR SAUCE OVER ENCHILADAS AND TOP WITH REMAINING CHEESE.


7.) BAKE 20-25 MINUTES AND THEN BROIL FOR A FEW MINUTES TO BROWN THE CHEESE.

CHICKEN ENCHILADAS