Chicken Enchiladas

 Ingredients:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
2 cups rice
1 cup sour cream
1/2 c salsa






 Directions

1. Preheat oven to 350 degrees.
   Grease a 9×13 pan.
2. Mix chicken, cheese, and rice. 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. Stir in sour cream and salsa. Do not bring to boil,
4. Pour over enchiladas and top with remaining cheese, 
5. Bake 20 min covered, remove foil and then high broil for 10 min to brown the cheese. 
6. *This can be made and frozen for a later time.  Don't bake before freezing.