White Chicken Enchiladas

Ingredients

• 0 tablespoons butter, for sauce
• 0 tablespoons flour, for sauce
• 3 cups chicken broth
• 4 ounces can diced green chilies
• 1 cup sour cream
• 0 tablespoons shredded Monterey Jack cheese, for sauce
• 2 cups cooked chicken breasts, shredded
• 6 ounces cream cheese, softened
• 0 tablespoons sour cream, for filling
• 4 ounces can diced green chilies, for filling
• 1 teaspoon cumin
• 1 cup shredded Monterey Jack cheese, for filling
• 10  8 inch tortillas
• 2 cups Monterey Jack cheese, for topping
•   chopped cilantro, for garnish

Instructions

1. To Make the White Enchilada Sauce: In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilies, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.

2. To Make the Filling: In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

3. To Assemble: Preheat the oven to 350 degrees. Spray a 9×13 inch dish with cooking spray. Lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.

4. Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until heated through and cheese is bubbly. Garnish with cilantro if desired.