These mild chicken enchiladas combine shredded chicken and Monterey jack cheese, smothered in a smooth sour cream, diced green chili sauce. Absolutely delicious and oh so easy!
Roll chicken and Monterey jack cheese into each soft flour tortilla and place into pan, reserving about 1 cup of cheese for later.
In a sauce pan, melt butter, stir in flour and cook about 1 minute, until bubbly. Add broth slowly and wish until smooth. Heat over medium heat until thick and bubbly, about 5 minutes. Remove from heat.
Stir in sour cream and diced green chilis. Pour over enchiladas immediately, then top with remaining Monterey jack cheese.