White Chicken Enchiladas

10 soft taco shells

2 c. cooked, shredded chicken

2 c. shredded monterey jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 c. chicken broth

1 c. sour cream

1 (4oz.) can diced green chilies

Preheat oven to 350, grease 9X13 pan.  Mix chicken and 1 c. cheese.  Roll up in tortillas and place in pan. 

In saucepan, melt butter, stir in flour and cook 1 min.  Add broth and whisk until smooth.  Heat over med. heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top w/remaining cheese.  Bake 22 min. and then under high broil for 3 min. to brown the cheese.