2 cups shredded monterey jack cheese or 2 cups mexican blend cheese
2 cups shredded cooked chicken
1 (7 ounce) can salsa verde
3 tablespoons butter
3 tablespoons flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (7 ounce) can diced green chilies
cilantro, if desired (to garnish)
Directions:
1. Preheat oven to 425 degrees. Prepare a 8x12 or 9x13 inch pan by spraying with cooking spray. 2. Mix together 1 cup of the cheese, the chicken and 7 oz can of salsa verde. 3. Place an equal amount of the mixture into each tortilla. Roll the tortill up and place seam side down in the prepared pan. 4. Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken brother. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese. 5. Bake in the preheated over for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro is desired.
