Foodies: White Chicken Enchiladas

I found this recipe from Alyona's Cooking blog.  I don't know this blogger, but the dish was easy and tasty!  I used frozen rotisserie chicken pieces that I shredded even further to make this super simple!

White Chicken Enchiladas:

• 10 8-inch flour tortillas
• 2 cups cooked shredded chicken
• 2 cups Colby & Monterey jack cheese shredded
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4oz can of diced green chilies

Instructions

How to make White Chicken Enchiladas:

• Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
• Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
• In a saucepan, melt butter; stir in flour and cook for 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 for 20 min then under high broil for three more minutes to brown the cheese.