White Chicken Enchiladas with Sour Cream Chile Sauce

Helloooooo Hungry Folks,

I tried this recipe and it was actually a pretty good tasty turnout.

Ingredients

8-10 soft taco size flour tortillas

2 cups shredded Monterrey jack cheese, divided

2 cups shredded cooked chicken

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Chopped, fresh cilantro for garnish (optional) (which means, I am not taking that option in this case)

Directions

Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.

In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes.