Ingredients

• 1 lb chicken breasts, cooked and shredded
• 2 cups shredded Monterrey Jack Cheese
• 8 flour tortillas
• 1/4 cup butter
• 1/4 cup flour
• 1 915 oz) can chicken broth
• 1 cup sour cream
• 1 (4 oz) can green chilis

Directions

1. Preheat oven to 400 degrees.

2. Mix cooked and shredded chicken with 3/4 cup of shredded cheese, garlic powder, cumin, pepper.

3. Divide chicken mixture evenly between 8 tortillas. Roll into enchiladas and place seamside down in a lightly sprayed 9×13 baking dish.

4. Melt butter in a medium saucepan. Stir in flour a little bit at a time to make a roux. Stir and cook until bubbly. Gradually whisk in chicken broth. Then bring to a boil, stirring frequently.

5. Remove from heat and stir in sour cream and green chilis. Pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese and bake for 20 minutes or until cheese is melted and sauce near edges of baking dish is bubbly.

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