Ingredients:12 (medium sized) flour tortillas
2 cups cooked, shredded chicken
3 TB butter
3 1/2 TB flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilis
1 small can sliced black olives
2 cups shredded cheese, divided (I had cheddar but you can use a taco/Mexican blend or Monterrey jack)
Instructions:Preheat oven to 350 degrees.
Melt butter in a saucepan then whisk in flour until bubbling. Gradually whisk in chicken broth and cook until thickened. Whisk in 1 cup cheese. Stir until melted. Remove from heat and stir in sour cream, chilis, olives and chicken.
Assemble and roll-up enchiladas. Place in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Top with any left over sauce and then the remaining cup of cheese.
(*I fit 8 enchiladas in my 9x13 pan but there is enough sauce for 12. I just use left over sauce on top but you could use a second dish or try to squish more in together.)
Bake for 20-25 minutes until bubbly and toasty!