reheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in
tortillas and place in pan.
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.
Stir in sour cream and chilies. Do not bring to
boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining
cheese.
Bake 22 min and then under high broil for 3 min
to brown the cheese.
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