Pepper Jack Enchiladas with Green Chili-Sour Cream Sauce

Super yummy, not too time consuming and a perfect meal to take to someone who's just had a baby!

8 flour tortillas
8 corn tortillas
2 cups shredded pepper jack cheese, cheddar cheese mixed, divided
2-3 cups cooked, shredded chicken (I like to use a rotisserie chicken)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
2 cans diced green chilies
Cilantro, chopped
2 cups chopped green lettuce

1. Spread 2 tablespoons of cheese on flour tortilla. Layer a corn tortilla on top of shredded cheese. Then spread some chicken on corn tortilla. Roll up the tortillas and place it seam side down in a 13x9 baking pan. Repeat with the rest of tortillas.

2. Meanwhile, melt the butter in a saucepan and then stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles. Stir in the sour cream and the chilies. Cook until the mixture starts to bubble, but do not boil. Pour the mixture over the tortillas.

3. Sprinkle left over cheese on top of tortillas as well as the cilantro.

4. Bake at 350 for 20-30 minutes or until warmed through and cheese on top has melted.

5. Serve over lettuce and drizzle extra sauce on top. Enjoy!