Chicken Enchiladas White Sauce (Print Version)

# Ingredients:

01 - 3 cups of shredded Monterey Jack cheese.
02 - 4 oz green chilies, diced.
03 - 2 cups chicken broth.
04 - 2-3 tablespoons of chopped green onions.
05 - 1 cup sour cream.
06 - 8-10 small flour tortillas.
07 - 3 tbsp of all-purpose flour.
08 - 3 cups cooked chicken, pull it into pieces.
09 - 3 tablespoons melted butter.

# Instructions:

01 - Set your oven to 350°F. Coat a 9x13 dish lightly with spray.
02 - Combine the chicken and 1 cup of cheese in a bowl.
03 - Spoon filling into tortillas, roll up, and arrange seam-side down in the dish.
04 - Cook butter and flour in a pan to make a roux. Stir in broth and let it thicken. Let it cool a bit, then mix in sour cream and chilies.
05 - Spread the sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
06 - Put it in the oven for about 20-25 minutes till bubbly. Broil if you want the top crispier.

# Notes:

01 - Using rotisserie chicken saves time.
02 - Add or reduce chilies to suit your spice preference.
03 - Pairs well with flavored rice, like Spanish rice.

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