White Chicken Enchiladas

I've seen these posted on Pinterest and repinned all the time. My friend has made them a few times and claims that this is the best enchilada recipes ever. So I decided to make them the other night for dinner. The flavor was good but not great and the tortilla on the enchilada seemed a little soggy. I will definitely try this again but with a little tweaking. I will probably add some jalapenos in addition to the green chilies to kick it up a notch and a little less sauce.

White Chicken Enchiladas
slightly adapted from Plain Chicken

Ingredients
8 flour tortillas, soft taco size
2 cups cooked, shredded chicken
2 cups shredded pepper jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup light sour cream
2 (4-oz) cans diced green chilies

Directions:
1. Preheat oven to 350 degrees F.
2. Spray a 9x13 glass pan with cooking spray. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan seam side down.
3. 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 green chilies.
4. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.