Chicken Enchilada Bake

Angie Carter
Chicken Enchilada Bake

2c chicken breast, cooked & shredded
2c shredded Fiesta cheese
10 soft tortilla shells
3T butter
3T flour
2c chicken broth
1c sour cream
4oz green chilies

Pre-heat oven to 350. Grease 9x13 pan. Mix chicken with 1c of the cheese. Divide chicken/cheese mixture among tortilla shells. Roll up each and place in prepared pan. In saucepan, melt butter and stir in flour. Cook 1 minute. Whisk in broth. Heat over medium-heat til thick and bubbly. Stir in sour cream and green chilies. Remove from heat and pour over roll-ups. Sprinkle on remaining cheese. Bake 25-30 minutes til bubbly and golden.