Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas 10 small soft flour tortillas (can also use corn tortillas, but I like flour) 3 tablespoons flour 2 cups chicken stock 1 cup sour cream 2 1/2 cups shredded and cooked chicken (I like to use rotisserie chicken) 2 cups Sharp Cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded 3 tablespoons butter 1 10 oz can of Rotel (mixture of tomatoes and diced green chilies) Preheat oven to 350 degrees Combine shredded chicken and 1 cup of cheddar cheese Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan Melt butter in a pan over medium heat Stir flour into butter and whisk for 1 minute over heat. Add broth and whisk together. Cook over heat until it’s thick and bubbles up. Take off heat for a few minutes and then add in sour cream and can of Rotel. (you don’t want it super hot when you add the sour cream or it will curdle!) Pour mixture over enchiladas and add remaining 2 cups of cheese to top. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.