White Chicken Enchiladas
Preheat oven to 350 degrees. Grease bottom of a 9 x 13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas 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. Stir in sour cream and chilies. Do not bring to a boil, you do not want the sour cream to curdle. Pour over enchiladas and top with remaining cheese.
Bake 22 minutes and then under high broil for approximately 3 minutes to brown the cheese.
Makes 6 to 8 servings.
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