Courtesy of Sandy Byrd
Start-to-finish: 35 minutes (10 minutes active)
Makes 10 enchiladas
10 large flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese, divided
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
4-ounce can diced green chilies
Preheat oven to 350 F. Grease a 9-by-13-inch pan. Mix chicken and 1 cup cheese. Place equal portions into tortillas, roll up and place in pan.
In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese. Bake 22 minutes at 350 F; turn broiler to high and cook for 3 minutes to brown cheese.