2 c chicken, cooked and shredded
2 c chicken broth, low salt
2 c Mexican blend shredded cheese, divided (equal parts Colby/Mozzarella)
1 c sour cream, lite
1 can (4 oz) diced green chilies
3 Tbsp flour
3 Tbsp butter
10 small flour tortillas
1) Preheat oven to 350 degrees and grease a 13 * 9 pan. Mix chicken and 1 cup of the cheese. Spread on tortillas, then roll them up and place in pan.
2) In a saucepan, melt butter; stir in flour and cook for about a minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
3) Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
4) Bake for 20 minutes, then set oven to high broil for about 2-3 minutes to brown the cheese.