** Recipe from Envy My Cooking **
* 8 soft taco size flour tortillas
* 2 c. shredded Monterrey jack cheese, divided
* 2 c. shredded cooked chicken
* 3 Tbl. butter
* 3 Tbl. flour
* 2 c. chicken broth
* 1 c. sour cream
* 1 (4 oz.) can diced green chilies
* Chopped, fresh cilantro for garnish
Heat oven to 425. Spray a 9x13" pan with cooking spray; set aside. Mix chicken together with 1 c. of cheese. Distribute chicken & cheese mixture evenly among tortillas. Roll up & place seam side down in pan. In a large saucepan, melt butter. Add flour; cook & stir for 1 min. Add chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick & bubbly. Stir in sour cream & diced green chiles. Pour sauce in an even layer over enchiladas. Sprinkle with remaining cheese. Bake 20-25 min, or until golden & bubbly. Sprinkle with cilantro just before serving.
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