Cheesy Enchiladas

10 soft tortillas, taco or fajita size. (I used whole wheat)
2 c. cooked & shredded chicken
2 c. Monterey Jack or mozzarella cheese
3 T. butter
3 T. flour
2 c. (1 can) chicken broth
1 c. sour cream
4 oz. can diced green chilies, or 1 can Ro-tel, drained
salt & pepper to taste
additional seasonings if desired ( I used garlic and onion)

Preheat oven to 350 degrees. Spray 9x13 dish. Combine chicken and 1 c. cheese. Add seasonings. Place mixture in each of the tortillas. Roll them up and place in baking dish, seam side down. They may look like they won't fit, just squeeze them in. Melt butter in pan. Whisk in flour and let cook for 1 minute. Do not let it burn. Add chicken broth and whisk until smooth. Stir in sour cream and chilies. Do not let this boil. Pour over enchiladas. Top with remaining cheese. Bake 20-25 minutes, until cheese is slightly brown and bubbly.