Chicken Enchiladas with Green Chili Sour Cream Sauce

A while back I posted a slightly different chicken enchilada recipe but this is the one I make most often.  You can use mild green chilis or spice then up with the hotter variety.  Since there's not very much in the enchiladas themselves, my kids have no issues eating these.

Printable Recipe

Ingredients
10 small flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsps. butter
3 Tbsps. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilis

Directions
Preheat oven to 350°F.  Lightly spray a 9x13 pan with cooking spray.  Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan with seam-side down.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese.  Bake for approximately 25 minutes.

To brown the top, turn oven to broil and cook for an additional 3-5 minutes.