Chicken Enchiladas with Green Chile Sour Cream Sauce

It's no surprise that I LOVE Mexican food.  It's a love-hate relationship as I usually devour an entire meal's worth of chips and queso before even ordering my entree.  But, the beauty of cooking of Mexican food at home is A) if you don't buy tortilla chips and queso you can't eat an entire meal's worth and B) you can make simple substitutes that could save you a few calories.  This dish looked delicious and simple when I saw it Let's Dish Recipes  and it is so easy to put together if you buy a rotisserie chicken from your local grocery store.  (money saver!) I used corn tortillas instead of flour, used reduced-fat sour cream, and used less of it.  Yum!  I hope you enjoy!

Ingredients
8 soft taco size flour tortillas 
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish 


Directions
Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.