Chicken enchiladas with green chili

Chicken enchiladas with green chili sour cream sauce 10 soft taco shells, corn or flour (or your favorite alternative) 2 cups cooked, shredded chicken (leftover from the day before is great) 2 cups shredded Monterey Jack cheese... 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup light sour cream 1 (4 oz) can diced green chillies Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 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. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese. *** this recipe calls for green chilies and in no way is it hot or spicy!!