1. Preheat oven to 350 degrees. Grease a 9 x 13 pan
2. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
3. 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.
4. Stir in sour cream and chiles. Do not bring to boil. You don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high boil for 3 minutes to brown the cheese.
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