Creamy Chicken Enchiladas

• 2 cups Cooked, Shredded Chicken
• 2 cups Shredded Monterey Jack Cheese, Divided
• 1 can (10 Oz. Size) Enchilada Sauce, Divided
• 10 whole Soft Shell Tacos
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 2 cups Chicken Broth (low Sodium Prefered)
• 1 cup Sour Cream
• 1 can (4 Oz. Size) Chopped Green Chiles

1. 1.
2. Preheat oven to 350 degrees F. Grease a 9x13 pan.
3. 2.
4. Mix chicken, half of the cheese, and half of the can of enchilada sauce.
5. Roll up in tortillas and place in the pan.
6. 3.
7. In a sauce pan, melt butter, stir in flour and cook 1 minute.
8. Add broth and whisk until smooth.
9. Heat over medium heat until thick and bubbly.
10. 4.
11. Stir in sour cream, remaining enchilada sauce, and chilies.
12. Do not bring to boil, you dont want curdled sour cream.
13. 5.
14. Pour over enchiladas and top with remaining cheese.
15. 6.
16. Bake 22 minutes and then broil on high broil for 3 minutes to brown the cheese.

chicken, shredded monterey jack cheese, enchilada sauce, shell tacos, butter, flour, chicken broth, sour cream, green chiles

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-enchiladas-9/ (may not work)