White Chicken Enchiladas

White Chicken Enchiladas

8 flour tortillas
2 c. cooked, diced chicken
2 c. shredded Monterey jack cheese
3 T. margarine
3 T. flour
2 c. chicken broth
1 c. sour cream
small can diced green chilies

Grease 9×13 pan.  Mix chicken and 1 c. cheese.  Roll into tortillas.  Lay in pan, seam side down.  In sauce pan, melt margarine.  Add flour, then slowly add chicken broth and whisk until thickened.  Remove.  Add sour cream and green chilies.  Pour over enchiladas.  Top with remaining cheese.  Bake 20-25 minutes.

For even more flavor, you could add a jar of salsa or taco sauce.

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