White Chicken Enchilada

10 flour tortillas
1 pound chicken, cooked and shredded
3/4 cup water
1 package taco seasoning mix
2 cups queso fresco or Monterrey jack cheese, shredded
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounces green chilies, diced


In a pan combine chicken, water and seasoning mix; cook for 5 minutes. Cool chicken. Preheat oven to 350 degrees. Warm taco shells in microwave to make them flexible. Combine chicken and 1 cup cheese; fill tortillas with chicken and cheese mixture; wrap tightly. Place in a greased 9x13 pan.
 In a pot melt butter and flour to make a roux, cook for 1 minute. Add chicken broth, and chilies and bring to a boil, reduce heat and simmer until thick and bubbly. Reduce heat to low and add sour cream cook until combined.
Pour sour cream mixture over tortillas sprinkle with remaining cheese and bake for 20 minutes. Cook under broiler until the cheese browns.