White Chicken Enchiladas

6 soft taco shells

3 Tbsp butter

2 cups shredded chicken

3 Tbsp flour

2 cups shredded Monterey Jack cheese

1 can chicken broth

1 cup sour cream

1 4oz can diced green chiles

Preheat oven to 350° and grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 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. Stir in sour cream and chiles. Do not bring to a boil. Pour over enchiladas and top with remaining cheese. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.