White Chicken Enchiladas

Change thickener and leave our tortilla's change to s soup or serve over rice or roasted vegies.

16 Spinach Tortillas
4 C cheddar cheese shredded
4 C chicken, cooked and shredded or cut into chunks
6 T butter
6 T flour
1 qrt chicken broth
2 C sour cream
2 7 oz can diced green chilies or jalapeno peppers
cilantro to sprinkle on top

1. Preheat oven 425 degrees

2. Mix chicken and 2C cheese.  Roll equal portions of chicken in to each tortilla and place side by side in a 9x13 baking dish.  Ste aside.

3. In a skillet, melt butter.  Mix in flour.  Whisk in broth and cook until sauce thickens.  Stir in sour cream and chillies/peppers.

4. Pour over enchiladas.  Sprinkle with remaining cheese.

5. Bake for 20-25 minutes until bubbly and heated through. Sprinkle with cilantro.  Serve with rice and salad.