Ingredients:
8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can diced green chiles
Salt and pepper, to taste
Chopped, fresh cilantro for garnish

Instructions:
Preheat oven to 425 degrees. Spray a 9×13 inch baking dish with cooking spray; set aside.

Mix the chicken together with 1 cup of the cheese.
Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.

Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.

Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.