Chicken Enchilada Casserole


2 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
16 small corn tortillas
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles


Preheat oven to 350˚. 

  1. In a sauce pan, melt butter and stir in flour.  Cook for 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Reduce heat and stir in sour cream and chiles.
  2. In a rectangle pan, layer the tortillas, chicken, cheese and sauce twice.  Top with cheese. 
  3. Bake 30 minutes or until cheese is baked.

Use boneless chicken thighs for a richer flavor!