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Ingredients:
8 Flour Tortillas 2 cups cooked, shredded chicken 2 cups Monterrey Jack cheese 3 Tbsp. Butter 3 Tbsp Flour 2 cups chicken broth 1 cup Sour cream 1 (4oz.) can diced green chilies (Can Add Tbsp taco seasoning mix to chicken and cheese mixture)
Instructions:
Preheat oven to 35 Spray 9 x 13 pan with Pam cooking spray Mix chicken with 1 cup of cheese Put chicken & cheese mixture in tortilla and roll. place in pan seam side down In a sauce pan melt butter under low heat. stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove form heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
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