White Chicken Enchiladas

10 soft taco shells

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. Grease a 9 x13 pan

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 22 minutes and then under high broil for 3 minutes to brown the cheese.

Serve with a chunky bean salsa.