Step 1

Preheat the oven to 350 degrees F and spray a 9X13 baking dish with non-stick cooking spray.

Step 2

In a mixing bowl, stir together the shredded chicken, salt, pepper and 1 cup of the shredded cheese.

Step 3

Place the chicken mixture into each of the flour tortillas and roll them up and place them seam side down in the prepared baking dish.

Step 4

Melt the butter in a medium size saucepan.  Whisk in the flour and let the mixture cook for approximately 1 minute to thicken.  Watch it closely so it does not burn.

Step 5

Then slowly whisk in the chicken broth until smooth and thickened on medium heat (do not bring to a boil). Then stir in the sour cream and the green chiles. If the mixture is too hot, let it set for a few minutes before mixing in the sour cream so that it does not curdle.

Step 6

Pour this sauce over the enchiladas.  Bake for approximately 20 minutes or until the enchiladas are heated through.

Step 7

Turn off the oven and turn the broiler on.  Top the enchiladas with the remaining shredded cheese.  Broil the top of the enchiladas until the cheese is melted and the tops are a nice golden brown color.

Step 8

Top with fresh chopped cilantro and enjoy!