Chicken Enchiladas with Sour Cream White Sauce

Ingredients

2 cups cooked, shredded chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese, divided
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Salt and pepper to taste
Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Fill each tortilla with chicken and 1 ½ cups of shredded cheese, roll tightly, and place seam-side down in the dish.
Prepare the sauce by melting butter, stirring in flour, and gradually adding chicken broth. Cook until thickened.
Add sour cream and green chilies, season with salt and pepper, and pour over the tortillas.
Top with remaining cheese and bake for 20–25 minutes until bubbly.