Chicken enchiladas with green chili sour cream sauce

Found on pinterest from this blog  Delicious and rich.

Ingredients:
10 soft taco shells (I used flour)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Tips and Suggestions

* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe. Try beef, try adding sautéed peppers and onions, make it your own!