White Chicken Enchiladas

10 tortillas
2 C cooked, shredded chicken
2 C shredded Monterey Jack (or Kraft Tex Mex)
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
1-4 oz can green chilis

Preheat oven to 350 degrees. Grease a 9 X 13-inch pan.  Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.  In a saucepan, melt butter, stir in flour, and cook one 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 for 22 minutes. Cheese should be melted.