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, divided.
04 - 3 tablespoons unsalted butter.
05 - 3 tablespoons all-purpose flour.
06 - 2 cups chicken broth.
07 - 1 cup sour cream.
08 - 4 oz can diced green chilies.
09 - 2-3 tablespoons sliced green onions.

# Instructions:

01 - Heat oven to 350°F. Spray 9x13 baking dish. Mix chicken with 1 cup cheese.
02 - Fill tortillas with chicken mixture, roll and place seam-down in dish.
03 - Make roux with butter and flour, whisk in broth until thickened. Cool slightly, add sour cream and chilies.
04 - Pour sauce over enchiladas, top with remaining cheese.
05 - Bake 20-25 minutes until bubbly. Optional: broil 1-2 minutes to brown.
06 - Top with green onions and serve warm.

# Notes:

01 - Can use rotisserie chicken.
02 - Cool sauce before adding sour cream.
03 - Can adjust heat with chili choice.

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