Step 1

Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.

Step 2

Mix the chicken together with 1 cup of the cheese.

Step 3

Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.

Step 4

In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.

Step 5

Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.

Step 6

Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.

Step 7

Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.

Step 8

Bake for 20 to 25 minutes or until golden and bubbly.

Step 9

Sprinkle with cilantro just before serving.