White Chicken Enchiladas

Mix chicken with 1 cup of cheese then roll into tortillas and place in a sprayed 9×13 pan (seam side down).

Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute. Add the broth and whisk until the sauce is smooth.

Place a wide mouth jar or glass in the center of the baking sheet. Once the sauce has thickened, turn off the heat and add the sour cream and chilies and stir until combined.

Pour the sauce over the enchiladas and top with the remaining cheese.

In a preheated 350° oven, bake for 20-25 minutes.