White Chicken Enchiladas

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This White Chicken Enchiladas recipe was handed down to me by a friend who lives a few miles from me. It is sooo good that you'd better plan on making a couple batches of these if you have two or more people in your family or group, or they won't forgive you for not making more. It is easy to make as you will see.

Ingredients

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese (I prefer Kraft Tex-Mex)
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chilis

Instructions

Preheat oven to 350 degrees F.
Grease a 9" x 13" pan
Mix chicken and 1 cup shredded cheese
Roll up in tortillas and place in pan
In a saucepan, melt butter, stir in flour and cook 1 minute
Add broth and whisk until smooth
Heat over medium heat until thick and bubbly
Stir in sour cream and chillis Note: Do not bring to boil or the sour cream will curdle.
Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.