White Chicken Enchiladas

I live in Texas and well seen and tasted 1000+ enchiladas sooooo I decided enough wasting money I can do this!! Soooo here it is....ENJOY!!

Ingredients:

2 cups shredded Monterey Jack(1) and Colby Jack(1) or whatever your fave is

8 flour tortillas (soft shell)

Rotisserie chicken(remove all meat and save the drippings in the container

Bechamel Enchilada Sauce:

3 tablespoons butter

3 tablespoons flour

2 cups of chicken broth

Salt and pepper

1 cup sour cream

1 can of diced tomatoes and green chiles

Directions:

Preheat the oven to 425 degrees. Shred your chicken and mix it with 1 cup of shredded cheeses. Add drippings to the mixture. Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.

In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute. Add in the 2 cups of chicken broth, whisking until it’s a smooth. Whisk over medium heat until it is thick and creamy.Mix in the sour cream, salt/pepper, and the can of chiles. Pour the sauce over the rolled up tortillas. Add 1 cup of the cheese over the top. Bake for 20-25 minutes or until the cheese is golden brown.