White Chicken Enchiladas

1. Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with non stick spray. Set aside.
2. Mix shredded chicken with 1 cup of the cheddar cheese, cream cheese and green chilies.
3. Once that is all mixed together you will fill each tortilla with about 1/4 cup of the mixture and roll them up. Place them seam side down in baking dish.
4. In a saucepan over medium heat, melt the butter. Add flour and cook for 2 minutes; you want to stir constantly. Slowly whisk in chicken broth and bring to a boil. Let it cook for a few minutes until it thickens slightly, stirring constantly.
5. Remove the pan from the heat and stir in sour cream, chilies, salt and pepper.
6. Pour the sauce over enchiladas and sprinkle with remaining cheese.
7. Bake 30 to 35 minutes until hot and bubbly.
8. Let the enchiladas sit for a couple minutes before serving.

Recipe credit: Dinners, Dishes and Desserts

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