White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

1 onion

4 Tbsp. butter

4 Tbsp. flour

2 1/2 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. Saute onion and mix in with chicken and 1 cup cheese.  Roll up in tortillas, place about a tablespoon of sauce in enchilada 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. Can also add garlic, chili powder, salt and pepper, 

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.

Adapted from: Joyful mama's kitchen