White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce. This was so easy to make and delicious. Justin wanted it spicier so next time I'll add jalepenos to the sauce. I also added a can of white beans to the filling because I add beans to anything I can.

8-10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
1 can white beans
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. 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.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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