White Chicken Enchiladas

I found this recipe on Pinterest here (I'm excited to look up and try some more of her recipes):

http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

One of my roommates at BYU had a similar recipe, but she used a can of cream of chicken soup instead of the roux and she used cheddar cheese.  I still really like those enchiladas, but these were simple to make and it feels good to make a meal completely from scratch.  I didn't have any green chilies.  I'm sure they would taste great.  Andy and I loved this recipe.  The boys ate dinner eventually.

White Chicken enchiladas with green chili sour cream sauce

10 soft taco shells
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.