Preheat oven to 425 degrees. Mix together 1 cup of
the cheese and the chicken. Place an equal amount
of the chicken mixture into each tortilla. Roll
up and place seam side down in a lightly greased,
9 x 13-inch pan.
In a skillet or saucepan, melt the butter. Stir in
the flour and cook for 1 minute. Add the chicken
broth, whisking until smooth. Cook over medium
heat until thick and bubbly. Stir in the sour
cream and green chiles. Pour sauce over the top of
the enchiladas; sprinkle with remaining shredded
cheese. Bake for 20 to 25 minutes. Sprinkle with
cilantro, if desired.
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