10 soft taco shells
2 cups cooked, shredded or chopped chicken
2 cups shredded mexican style or monterey jack cheese
3 Tbsp. Butter
3 Tbsp. Flour
2 cups prepared chicken bouillon
8 oz. sour cream
1 4 oz. can of chopped green chilies
Preheat oven to 350 degrees. grease 9 x13 (I used a 2 qt. dish because we have a 4 person family)
Mix chicken and 1 cup of cheese. Roll up in tortilla shells and place in pan.
In sauce pan, melt butter. Stir in flour and cook until mixed together well and bubbling. Add broth and whisk in until smooth. Heat over medium high heat until thick and bubbly. Stir in sour cream and chilies.
DO NOT bring to a boil, sour cream will ruin if you boil this sauce.
Pour sauce over rolled enchiladas and top with the remaining cheese.
Bake 20 minutes, then broil 3 minutes to brown the cheese.
