White Chicken Enchiladas

I vary the way I cook enchiladas every few weeks. Sometimes we have beef enchiladas, sometimes cheese, but most often we do chicken. I prefer the red enchilada sauce on them and Bryan prefers the green chile enchilada sauce. It's ironic because tthe green chile sauce is very mild and he usually likes super spicy foods. These enchiladas are delicious. I served these with some seasoned black beans.

White Chicken Enchiladas
Serves: 4-6
Adapted by: http://www.plainchicken.com/2012/03/white-chicken-enchiladas.html#more

Ingredients
8 corn tortillas OR flour tortillas - I always use corn tortillas for enchiladas
2 cups cooked, shredded chicken - I boil boneless chicken breasts and then shred them
2 cups shredded Monterey Jack cheese - use reduced fat if possible
3 Tbsp light butter
3 Tbsp white whole wheat flour OR all purpose flour
2 cups reduced sodium chicken broth
1 cup light sour cream
1 (4 oz) can diced green chilies

Directions
-Preheat oven to 350 degrees.
-Spray a 9x13 pan with nonstick cooking spray.
-Mix chicken and 1 cup monterey jack cheese.
-Roll up chicken mixture in each of the corn tortillas and place in pan seam side down.
-In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
-Pour sauce over enchiladas and top with remaining cheese.
-Bake 20-25 minutes and serve hot.

Enjoy! :)