Chicken Enchiladas with Sour Cream White Sauce

Meat from 1 finely chopped or shredded chicken (about 2-3 cups...I used a roasted chicken from Sam's Club)
1 can of Green chilies
2 cups of chicken broth
3 tbsp. flour
3 tbsp. butter
3 cups monterey jack cheese (I used colby-jack and cheddar)
1 cup sour cream
10 tortillas

Lightly oil a 9x13 baking pan with olive oil.  Mix the chicken and 1 cup of cheese.  Add chicken and cheese mixture to tortilla and then roll up and place in the pan seam side down.

In small sauce pan over medium heat, melt the butter.  Whisk in the flour and cook for about 1 minute.  Add the broth and whisk until smooth.  Allow sauce to thicken.  Remove from heat and stir in the sour cream and chilies.   (Make sure that the sauce isn't too hot or the sour cream will curdle.  I made the sauce, then filled the tortillas before mixing in the sour cream.) 

Pour sauce over enchiladas and top with remaining cheese.  Bake 25 minutes and then broil for a few minutes to brown the cheese.  (I did the sauce times 1.5, and poured it over the edges, so that some sauce would go inside of the tortillas from the ends...plus it was tasty on the spanish rice.)

This would be a great dish to make two pans and share with someone in need!  It was a huge hit!  Every word was positive for the entire meal!