Sour Cream Chicken Enchiladas

We made these enchiladas this week, and they were great! Pretty easy as well.

Ingredients:
1 lb chicken, cooked
8 tortillas, softened
1 1/2 cup monterey jack or mexican cheese
1/4 cup butter
1/4 cup flour
1 (15 oz can) chicken broth
1 cup sour cream
1 (4 oz) can green chiles

Divide chicken into tortillas, add 1 1/2 tbsp of cheese to each.
Roll and place in 9x12 dish.
Melt butter in saucepan, add flour. Stir and cook until bubbly. Whisk in chicken broth.
Bring to boiling, stirring frequently, then remove from heat.
Stir in sour cream and chiles until well blended.
Pour sauce over enchiladas, and top with remaining cheese.
Bake at 400 degrees for 20 minutes.

I typically cook the chicken in the crockpot with chicken broth, spices and some salsa. Then its super easy to shred for the enchiladas. I do think this sauce is maybe a little too sour creamy-it would probably be better if I was using real butter and sour cream rather than low fat :) But they are still very good!