Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
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|Serving Size: 1 Recipe (3877g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 4998 (56%)|
|Amt Per Serving||% DV|
|Total Fat 555.3g||740 %|
|Saturated Fat 199.4g||997 %|
|Monounsaturated Fat 216.7g|
|Polyunsanturated Fat 96.4g|
|Cholesterol 2410.6mg||742 %|
|Sodium 7338mg||253 %|
|Potassium 6563mg||173 %|
|Total Carbohydrate 329.1g||97 %|
|Dietary Fiber 17.4g||69 %|
|Sugars, other 311.8g|
|Protein 633.7g||905 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9005
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