White chicken enchiladas with green chile sour cream sauce

Ingredients

• 8-10 soft taco size flour tortillas
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups shredded cooked chicken
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Chopped, fresh cilantro for garnish (optional)

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Preparation

• Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.
• Roll up and place seam side down in a lightly greased, 9 x 13-inch pan. In a skillet or saucepan, melt the butter.
• Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth.
• Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles.
  
• Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese.
• Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

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