White Chicken Enchiladas

This gets 2 1/2 -  3 stars.
I found the recipe on Pinterest and people commented about how good they were so I tried them.
They were good, but missing something.  They needed a little more kick.  There are green chilies, but that just isn't enough in this.  I think we'll go back to the red sauce enchiladas next time.  Or maybe I can think of something that I could add to the inside of the enchilada in this recipe to make it better.  They're good if you are looking for a mild version of chicken enchiladas though.  

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken (I used a little more-almost 3 cups)

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

And the link to the original:
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html