10 white tortillas
2 cups of cooked and shredded chicken
2 cups Monterrey jack cheese
3 Tablespoons butter
2 Tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounce can of diced green chilies
Preheat oven to 350 degrees. Spray a 9x13 pan with Pam. Mix chicken and 1 cup of the cheese. At this point I added diced onions, because I love onions. Divide the chicken mixture between the 10 tortillas and roll up and lay them in the pan seam side down. In a sauce pan melt the butter then add the flour. Cook for about a minute. Add the broth and whisk until it's smooth. Cook over medium heat until it's thick and bubbly. Don't let it come to a boil. Remove from heat. Add the sour cream and the green chilies. I love the Tame Jalapenos. You add what suits you. Pour this over the enchiladas and top with the rest of the cheese. Bake for 22 minutes. Remove from oven and switch to broil. Broil for 3 minutes or until the cheese is slightly brown.
FYI...if you want to make this SUPER easy make these changes. Buy Curlies pulled chicken without sauce. Use 1 can cream of chicken souped thinned with 1/2 cup chicken broth (instead of cooking the butter, flour, chicken broth sauce) still add the cup of sour cream and the chilies.
