1. Preheat oven to 350 degrees. Grease a 9x13
pan
2. Mix chicken and 1 cup cheese. Roll up in
tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and
cook 1 minute. Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring
to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining
cheese.
6. Bake 22 min and then under high broil for 3 min
to brown the cheese.
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