10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons of flour
2 cups of chicken broth
1 cup sour cream
2 1/2 cups shredded, cooked chicken (we like to use roast chicken)
3 cups Monterey Jack cheese – grated
3 tablespoons of butter
4 oz diced green chiles (I like medium – they’re not spicy at all)
Preheat oven 350 degrees Combine the shredded chicken and 1 cup of cheese Fill the tortillas with the above mixture and roll each one up then place in a greased 9×13 skillet Melt the butter in a skillet over medium heat Stir in the flour in butter and whisk for 1 minute Heat. Add broth and whisk together.
Cook over high heat until thick and bubbling. Remove from heat and add sour cream and peppers. (Be careful, it doesn’t get too hot or the sour cream will curdle) Pour the mixture over the enchiladas and add the remaining cheese on top. Bake for 20-23 minutes, then you’ll want to broil for 3 minutes to brown the cheese.