White Chicken Cheesy Enchilada Bake

White Chicken Cheesy Enchilada Bake 6-8 tortillas (enchilada or burrito size) 2-3 cups cooked chicken 4 cups shredded Mexican blend cheese 3 tablespoons butter 1 1/4 cups chicken broth 10 oz. can cream of chicken soup (or substitute with homemade cream of chicken soup) 1 cup sour cream 4 oz. can chopped green chiles 1/4 tsp. pepper 1/4 tsp. salt Heat oven to 350. Fill each tortilla with shredded chicken, and add a tablespoon of cheese. Roll tortillas and put in baking dish seam side down. Over medium heat, melt butter. Add flour and whisk until thoroughly combined. Add chicken broth, cream of chicken soup, chiles, sour cream, salt and pepper. Continue to whisk for an additional five minutes, until sauce is heated through and smooth. Pour sauce over enchiladas (I covered all of them), and then sprinkle remaining cheese on top. Bake 25-30 minutes. Enjoy!