Loaded Chicken Enchiladas W/ Sour Cream Sauce

• 8 ounces store bought rotisserie-cooked chicken, shredded (about 2 chicken breasts)
• 1 (16 ounce) package frozen southwest-style vegetables, thawed (corn, black beans, peppers, onions, etc)
• 12 cup jalapeno jack cheese, shredded
• 1 12 cups monterey jack cheese, shredded, divided
• 12 (8 inch) flour tortillas, softened
• 14 cup butter
• 14 cup flour
• 1 (15 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can green chilies, diced
• 3 green onions, cut into rounds, whites and greens reserved for garnish

1. Preheat oven to 400F.
2. In a large bowl, combine chicken, veggies, jalapeno jack cheese and 1 cup of the monterey jack cheese.
3. Divide chicken mixture evenly between 12 tortillas.
4. Roll into enchiladas and place, tightly, seam-side down in 9x13" baking dish that has been lightly greased.
5. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to a boil, stirring frequently.
6. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
7. Top with remaining cheese and bake for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
8. Top with green onions.
9. Enjoy!

chicken, vegetables, jack cheese, cheese, flour tortillas, butter, flour, chicken broth, sour cream, green chilies, green onions

Taken from www.food.com/recipe/loaded-chicken-enchiladas-w-sour-cream-sauce-510940 (may not work)