White Cheesy Chicken Enchiladas

• 2 cups Shredded Chicken, Cooked
• 2 cups Shredded Cheese (Mexican Blend Is Good), Divided
• 10 whole Tortillas
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 16 ounces, fluid Chicken Broth, Low-Sodium
• 8 ounces, fluid Sour Cream
• 4 ounces, weight Diced Green Chiles

1. 1.
2. Preheat oven to 350 degrees F. Grease your favorite casserole pan.
3. 2.
4. Mix chicken and 1 cup of cheese.
5. Roll up in tortillas and place in pan.
6. 3.
7. In a sauce pan, melt butter.
8. Stir in flour and cook 1 minute until thick.
9. Add the chicken broth and whisk until smooth.
10. Heat over medium heat until thick and bubbly.
11. 4.
12. Stir in sour cream and chiles.
13. Do NOT bring to boil or your sour cream will curdle!
14. Just make it warm with tiny bubbles.
15. 5.
16. Pour the sauce over enchiladas and top with the remaining 1 cup of cheese.
17. 6.
18. Bake 24 minutes, and then broil on High for 3 minutes to brown the cheese.

chicken, shredded cheese, whole tortillas, butter, flour, chicken broth, green chiles

Taken from tastykitchen.com/recipes/main-courses/white-cheesy-chicken-enchiladas/ (may not work)