White Chicken Enchiladas- (ht)

serves 4-6

total time: 45-50 minutes

8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired

Preheat oven to 425 degrees. Prepare a 9x13-inch pan by spraying with cooking spray.

Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the prepared pan.

Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.

Recipe From Taste and Tell