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Mix 3 cups of chicken with 2 oz of taco seasonin,
1 cup of grated cheese, 4 oz can of diced green
chilies and 1/4 cup of sour cream. Spoon mixture
into flour tortillas and place into a greased 9 X
13 baking dish. Heat 3 TBsp of butter into a
skillet over medium heat, Whisk in 3 TBsp flour
and cook for 3 to 4 minutes. Slowly stir in 2
cups of chicken broth and stir until slightly
thickened. Turn off the heat, stir in 4 oz can of
diced green chilies and 1 cup of sour cream. Pour
over enchiladas in baking dish. Top with 2 cups
of grated cheese and bake at 400 degreese for
approximately 15 - 30 minutes until cheese is
bubbly. Serve hot and enjoy
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