These sound soo yummy!! I must make them soon!
10 soft taco shells
2 cups cooked, shredded chicken
2 cups Monterrey Jack Cheese, shredded
3 TBSP. butter
3 TBSP. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can green chilies
Mix chicken and 1 cup of the cheese. Sprinkle into your tortillas, roll them up and then place them in a greased 9X13 pan.
In medium sauce pan, melt butter, then sprinkle in flour. Cook, stirring constantly for one minute. Add broth and stir or whisk until smooth. Heat over medium heat until sauce thickens.
Remove from heat. Stir in sour cream and chilies.
Pour sauce over enchiladas, then sprinkle with remaining cheese.
Bake at 350 degrees for 20-25 minutes.
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