Chicken & Cheese Enchiladas with Green Chilies

Ingredients:

• 10 soft taco shells
• 2 cups cooked, shredded chicken (such as leftover rotisserie chicken)
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• Optional: diced green onions and sliced black olives

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan.
2. Mix shredded chicken and 1 cup cheese. Roll up in tortillas and place in the prepared pan.
3. In a saucepan, melt butter, stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and green chilies. Be careful not to bring to a boil to prevent curdling.
4. Pour the sauce over the enchiladas and top with the remaining cheese, diced green onions, and black olives if desired.
5. Bake covered for 22 minutes, then remove foil and broil on high for 3 minutes to melt the cheese.
6. Enjoy your delicious Chicken & Cheese Enchiladas with Green Chilies!