Cheesy chicken enchiladas

• 3 large chicken breasts
• 4 cup Queso Blanco shredded cheese
• 10 tortillas
• 8 tbsp flour
• 8 tbsp butter
• 32 oz chicken broth
• 16 oz sour cream
• 3 tbsp heavy cream

1. Boil chicken breast and shred.
2. Set aside.
3. In a separate pot, melt butter completely and add flour until like a paste.
4. Add chicken stock, heavy cream and one cup of shredded cheese.
5. Continue to stir with whisk until slightly thickened and bubbling.
6. Allow to cool then add sour cream.
7. Mix completely.
8. Mix the shredded chicken with half of the "soupy" mixture and a cup of the shredded cheese.
9. Fill chicken mixture in tortilla shells.
10. Roll up and place in a sprayed dish.
11. Pour remaining "soupy" mixture on top of filled tortillas.
12. Top with remaining two cups of shredded cheese.
13. Bake in 350 oven for 25-30 minutes.

chicken breasts, queso blanco, tortillas, flour, butter, chicken broth, sour cream, heavy cream

Taken from cookpad.com/us/recipes/346125-cheesy-chicken-enchiladas (may not work)