CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS
  

  PHOTO: KAREN'S KREATIVE COOKING

10 soft taco shells, small size
2 cups cooked, shredded chicken breast
1 can Rotel diced tomatoes, drained
2 cups shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilies

2  Tomatoes, chopped for garnish
  Lettuce, chopped for garnish

   Preheat oven to 350 degrees. Grease a 9x13 pan
   Mix chicken, Rotel tomatoes and 1-1/2 cup cheeses ( Mix both together). 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 chilies. Do not bring to boil, you don't want curdled sour cream.
   Pour over enchiladas and top with remaining cheese.
   Bake 22 min and then under high broil for 3 min to brown the cheese.