| | Directions |
- In pan on stove over low heat, whisk melted butter and flour together.
- Add chicken broth and stir until thickened.
- Fold in sour cream, remove from heat and set aside.
- Mix chilies, 1/2 C. cheese and chopped chicken together.
- Soften flour tortillas in microware (around 1 minute).
- Put about 2 - 3 tablespoons of the chicken mixture on tortilla. Roll up tightly.
- Place some sauce on bottom of baking dish. Add tortillas filled with the chicken mixture.
- Cover with the rest of the sauce; sprinkle with 1 1/2 C. shredded cheese.
- Bake at 350 degrees F. until heated through - around 20 - 30 minutes.
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Cook Time: 30 minutes
Container: 9 x 13 baking dish
Servings: 5
|  | | Ingredients | | - | | 1/4 cup butter - melted |
| - | | 1/4 cup flour |
| - | | 2 cups chicken broth |
| - | | 8 ounces Sour cream |
| - | | 2 sm. cans chopped green chilies |
| - | | 2 cups shredded Colby Jack cheese |
| - | | 2 large cooked and cubed chicken breasts |
| - | | 10 small flour tortillas |
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