Chicken Enchiladas with Sour Cream White Sauce (Print Version)

# Ingredients:

01 - 8-10 small flour tortillas.
02 - 3 cups cooked chicken, shredded.
03 - 3 cups Monterey Jack cheese, shredded.
04 - 3 tablespoons unsalted butter.
05 - 3 tablespoons all-purpose flour.
06 - 2 cups chicken broth.
07 - 1 cup sour cream.
08 - 4 ounces diced green chilies.
09 - 2-3 tablespoons green onions, sliced.

# Instructions:

01 - Preheat oven to 350°F. Spray 9x13 baking dish.
02 - Mix shredded chicken with 1 cup cheese.
03 - Fill tortillas with mixture, roll and place seam-down in dish.
04 - Make roux with butter and flour, add broth until thickened. Cool slightly then stir in sour cream and chilies.
05 - Pour sauce over enchiladas, top with remaining cheese.
06 - Bake 20-25 minutes until bubbly. Optional broil for golden top.

# Notes:

01 - Can use rotisserie chicken.
02 - Adjust spice level with chilies.
03 - Great with Spanish rice.

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