Easy Cheesy Chicken Enchiladas

2 cups shredded Monterey Jack cheddar cheese
12-14 corn tortillas
3 tablespoons butter
1 cup sour cream
1 4 oz can of diced green chiles
2 cups shredded chicken (about 1 big chicken breast)
3 tablespoons flour
2 cups of chicken broth  (I used the broth from the chicken breast I boiled)
Salt and pepper
 Instructions Preheat the oven to 425 degrees. Cook/shred your chicken breast and mix it with 1 cup of shredded cheese. Fill tortillas with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish. In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute. Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes). Mix in the sour cream, salt/pepper, and the can of green chiles to the pan. Pour the creamy sauce over the rolled up tortillas evenly. Add 1 cup of the cheddar cheese over the top. Bake for 20-25 minutes or until the cheese is golden brown. Add green onion and

cilantro and you’re ready to eat!