12 GF corn tortillas (some people prefer to double the tortillas in case of breakage)
2 C Cooked Chicken (shredded)
2 C Monterey Jack Cheese Shredded
3 T Butter
3 T Lisa's Gluten Free Flour Blend (or any GF flour blend that you love)
2 C Chicken Broth
1 C Sour Cream
1 Can Diced Green Chilis (4 oz.)
1/2 t Salt
1. Preheat Oven 350 degrees.
2. Grease Pan (9x13)
3. Mix the chicken with one cup of the cheese.
4. Roll up in tortillas and place then in the greased pan.
5. Melt butter, stir in flour and cook 1 minute over medium heat.
6. Add broth and whisk until smooth.
7. Continue to cook until thick.
4. Turn off heat and stir in sour cream and green chilies and salt.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 25 min and then broil for 3 minutes to brown the cheese.
7. Garnish with chopped cilantro.
Tips: Microwave the corn tortillas in a ziplock bag for 45 seconds(prevents breakage)
