Creamy Chicken Enchiladas (Print Version)

# Ingredients:

01 - 2 cups Monterey Jack cheese, divided.
02 - 2 cups cooked shredded chicken.
03 - 8 flour tortillas (8-inch).
04 - 3 tablespoons butter.
05 - 3 tablespoons all-purpose flour.
06 - 14 ounces chicken broth.
07 - 1 cup sour cream.
08 - 7 ounces diced green chiles.
09 - Salt and pepper to taste.
10 - Cilantro for garnish.

# Instructions:

01 - Heat oven to 425°F. Spray 9x13-inch baking dish with cooking spray.
02 - Mix 1 cup cheese with chicken. Fill tortillas and place seam-side down in dish.
03 - Make roux with butter and flour. Add broth until thickened, then stir in sour cream and chiles.
04 - Pour sauce over enchiladas and top with remaining cheese.
05 - Bake 20-25 minutes until bubbly. Garnish with cilantro if desired.

# Notes:

01 - Can use rotisserie chicken.
02 - Warm tortillas before rolling.
03 - Can be assembled ahead.

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