10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese (or a blend)
3 tbsp. butter
3 tbsp. all-purpose flour
1 (15 oz.) can chicken broth (Swanson)
1 cup dairy sour cream or Greek yogurt
1 (4 oz.) can diced green chilies (these are not hot)

Preheat oven to 350°F. 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 dairy 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 at 350°F for 22 minutes and then under high broil for 3 minutes to brown the cheese.

Submitted by: Beverly Biggers