Pepper Jack Enchiladas with Green Chile-Sour Cream Sauce

Recipe from The Food Nanny.

INGREDIENTS

8-10 tortillas
1 lb chicken (about 2 breasts)
2 cups (8 ounces) shredded pepper jack cheese, divided
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
2 (4 ounce) cans diced green chiles, drained

DIRECTIONS

Preheat oven to 375 degrees. Put cheese and chicken on each tortilla and roll up. Place the tortillas seam side down in a 9x13 pan. Melt the butter in a medium saucepan; stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles. Stir in the sour cream and chiles. Cook until the mixture starts to bubble but do not boil. Pour the mixture over the tortillas and bake for 20 minutes. Sprinkle the remaining cheese over the enchiladas and bake just until the cheese melts about 5 more minutes.