White Chicken Enchiladas

i have heard so many things about this recipe so i finally had to try it! it was definitely good though i like things a little spicier (this may be my fault, i knew that my kids were going to be eating it, so i held back on the green chilies)

i think that next time i make this i will make it into more of a casserole by layering it instead of rolling it into enchiladas first.

White Chicken Enchiladas
from http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

10 soft taco shells (I used corn 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 chillies

1.  Preheat oven to 350 degrees.  Spray casserole dish with cooking spray

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 20 min and then under high broil for 3 min to brown the cheese.