Chicken Enchiladas
1 cup cooked, diced chicken
1 can cream of chicken soup
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz.) diced green chilies
1 dozen tortillas
3 cups shredded cheddar cheese
Melt butter in large pan. Add flour and broth; stir until thick. Remove from heat. Add sour cream, chilies, soup, chiken and 2 cups of cheese.
Line 13x9 baking dish with 6 tortillas, then half of the chicken mixture. Repeat with 6 more tortillas and remaining chicken mixture. Top with remaining 1 cup of cheese. Bake at 350 degrees for 1 hour, uncovered.
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