10 soft taco shells (smaller flour 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 ounce) can of diced green chilies
Directions:
Preheat oven to 350 degrees. Grease 9x13pan. 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 to curdle the sour cream. Pour over enchiladas and top with remaining cheese, and if you like add chopped black olives and green onions at this point. Bake covered for 22 minutes at 350, uncover and high broil for 3 minutes to brown cheese.
Notes: Green Chilies come in mild or hot so use either, to make it as spicy as you would like.
