• 8 flour tortillas
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll tortillas and place in pan seam side down. In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

Our kids always loved these growing up - creamy and delicious!