Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

4 boneless skinless chicken breasts, cooked and shredded

8 whole wheat tortillas

1 1/2 cups Mexican blend cheese

2 tbs butter

2 tbs flour

1 can chicken broth

3/4 cup sour cream

1 4 oz. can green chilis

Warm tortillas slightly in the microwave.  To each tortilla, add 1/8 of the chicken and a sprinkle of cheese.  Wrap up enchilada-style and place in a greased 9" x 13" dish.  Set aside.

Preheat oven to 400 degrees.  In a saucepan over medium heat, melt butter. Stir in flour, whisking for one minute.  SLOWLY add in chicken broth, whisking constantly.  Remove from heat.  Add in sour cream and green chilis. Stir until blended.  

Pour sauce over enchiladas.  Top with remaining cheese.  Bake for about 20 minutes, or until cheese begins to bubble.