White chicken enchiladas with green chile sour cream sauce

My family loves tex-mex food. The family loves tacos, fajitas, burritos, enchiladas, tex-mex stew, guacamole, salsa...must I go on?  Typically when I do enchiladas they are covered in a red enchilada and salsa like sauce.  This enchilada recipe intrigued me because there is no enchilada sauce or salsa; it's a white enchilada.  My favorite enchiladas when I go out are at Rosa Mexicano's in DC. Rosa's chicken enchiladas come with a green/vert sauce.  I think this recipe might top Rosa's enchiladas!

This is a perfect weeknight meal.  It took about 5 minutes to assemble and 25 minutes to cook.  I was going to serve it with a salad, but there was no time.  We will have double the vegetables tomorrow!

Adapted From: Home Cooking with Sonya
8-10 soft taco size flour tortillas
2 cups shredded cheese (Monterey Jack or Cheddar)
2 cups shredded rotisserie chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 4-ounce can diced green chilies
Cilantro for garnish, if desired

• Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.

• In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chilies. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese. 

• Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.