Chicken Enchiladas with Green Chile & Sour Cream Sauce

1. Preheat the oven to 400ºF.
2. In a deep skillet, melt the butter over medium heat. Add the flour and cook 1 minute, stirring constantly. Add in the chicken broth and whisk until smooth. Continue to cook on medium heat until the sauce begins to thicken. Add in the sour cream and chiles, stirring to incorporate. Reduce heat to low.
3. Spray a 9 x 13 casserole dish (or use 2 smaller casseroles) with nonstick cooking spray.
4. Working in batches of 4, microwave the tortillas for 10 seconds. Fill each tortilla equally with chicken and cheese. Tuck in the sides and roll closed. Place the enchiladas seam side down in the prepared casserole dish(es). Repeat until all the chicken is used up, reserving some of the cheese for topping.
5. Pour the sauce over the enchiladas and top with the reserved cheese.
6. Bake at 400ºF for 20–25 minutes.
7. Enjoy!