White Cheesy Chicken Enchiladas

I found this delicious recipe on Pinterest and my family added it to our weekly dinner list too.  Even my boys devour this meal!  I figured up that it is about 11.5 Weight Watchers points (old points) per enchilada.  This recipe is adapted from: http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

Ingredients

6-7 soft taco shells
1lb shredded chicken (cooked)
2 cups Colby-Monterey Jack cheese
3 tbs. butter
3 tbs. flour
2 cups chicken broth
1 cup sour cream
1  4 oz can diced green chillies
salt, pepper, onion powder
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Directions
Cook and shred the chicken.  (I added salt, pepper, and onion powder to my chicken.)
Mix the chicken with a cup of the cheese and roll it into the tortillas.
Place each enchilada into a greased casserole dish.
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Melt the butter and stir in the flour for about 1 minute.
Pour in the chicken broth and whisk on medium heat until it is thick and smooth.  (Will bubble.)

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Mix in the sour cream and green chillies, but do not boil.
Pour the sauce mixture on top of the enchiladas and sprinkle on the remaining cup of cheese.

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Bake on 350 degrees for about 20 min.
Broil for 2-3 minutes to  make the cheese a crispy golden brown.

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Enjoy!

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