White Chicken Enchiladas

From Joyful Momma's Kitchen:

6-10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced hot green chillies

1 small onion, chopped

1 red pepper, chopped

1 tbsp diced garlic

1/4 tsp pepper

1/4 tsp salt

1. Preheat oven to 350 degrees. Grease a 9x13 pan.

2. Mix chicken, 1 cup cheese, onion, red pepper, garlic, salt, and pepper.  

3. Place 1/2 cup of mixture on a tortilla, then roll. Place tortilla seam down in pan. 

4. In a sauce pan, melt butter, then stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  

5. Stir in sour cream and chilies. Heat on low so sour cream does not curdle. 

6. Pour over enchiladas and top with remaining cheese.

7. Bake uncovered for about 25-30 minutes, until gently bubbling. Then, broil for 3 minutes to brown the cheese.