½ cup mild shredded cheddar cheese (any variety will work)
12 flour tortillas
3 Tbs butter
3 Tbs flour
1 cup sour cream
1 4 oz can diced green chiles, drained
1½ cups shredded pepper jack cheese (monterey jack will work)
Instructions
In a large pot, boil chicken breasts in 2 cups (1 can) chicken broth, and remaining pot filled with water. Cook until chicken is no longer pink in the middle - approximately 20 minutes.
Drain cooked chicken and shred with 2 forks.
To the chicken, add corn, onion and cheddar cheese. Combine.
Fill flour tortillas with a port of the chicken mixture and roll up. Place in a greased casserole dish or pan, with the seam side down. 12 tortillas should fit into a 9x13 dish and an 8x8 dish. I used both since I was cooking for 8.
In a small pot, melt butter over medium high heat. Stir in flour, to create a roux.
Add 2 cups chicken broth to the roux and bring to a bubble. When sauce starts to thicken, remove from heat.
Stir in green chiles and sour cream.
Pour sauce over the dish of enchiladas and top with pepper jack cheese.
Bake at 350° for 25-30 mins. You want the cheese to start to turn golden brown.
Recipe by Clever Housewife at http://cleverhousewife.com/2012/08/cheesy-white-chicken-enchiladas/