Chicken Enchiladas with Sour Cream Sauce

These chicken enchiladas are a family favorite in our house!  Not a single one of my kids turns it away.  It makes a lot which is nice for families the size as ours, but you can make 1/2 the recipe for a smaller family or better yet, make the whole batch and freeze a meal for later!

Chicken Enchiladas with Sour Cream Sauce  (Serves 10)

1 boneless skinless chicken breast (cooked in the crock-pot and shredded.  Making the Most of the Meat...) 

1 4 oz can of green chilies

1 cup sour cream

2 cups chicken breast

3 tbsp butter

3 tbsp flour

10 flour tortillas

2 cups shredded cheddar cheese (divided)

Fill each tortilla with 1/4 cup meat and sprinkle with cheese.  Roll them up and lay them seam side down in a prepared 9 X 13 baking dish.  In a medium sized saucepan, melt the butter and add the flour, cooking for two minutes, stirring continuously, gradually add the chicken broth and stir until the liquid is smooth.  Cook until thickened, about 10 minutes.  Remove from heat and add the sour cream and green chilies.  Stir until well combined.  Pour over the prepared tortillas and then sprinkle the remaining cheese on top.  Bake at 350 until heated through and the cheese is completely melted and brown.  Approximately 25 minutes.  

Serve with rice or salad.