Cheesy Chicken Enchiladas

Ingredients

• 10 small soft flour tortillas
• 2 1/2 cups cooked and shredded chicken
• 3 cups Shtayburne Farm Extra Sharp cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 oz. can diced green chilies (optional)

Directions

1. Preheat oven to 350 degrees.
2. Combine shredded chicken and 1 cup of cheese.
3. Fill tortillas with chicken mixture and roll each one. Place them a grease 9×13 pan.
4. Melt butter in a saucepan over medium heat. Stir in flour and whisk for 1 minute.
5. Add broth to butter mixture and whisk together. Cook until it’s thick and bubbly.
6. Take off of heat and let cool for 3 minutes. Add the sour cream and chilies.
7. Pour the mixture over the enchiladas and add remaining cheese on top.
8. Bake in the oven for 20-25 minutes. You may want to then broil for 3 minutes to brown the cheese.
9. Serve and enjoy!