Enchiladas with PepperJack Cheese and Green Sauce

8 corn or taco-size flour tortillas

2 cups shredded pepper jack cheese, divided

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles, drained*

1 pound cooked chicken, shredded or cut into bite sized pieces, optional

1. Preheat oven to 375 degrees for flour tortillas or 350 for corn.

2. Spread 2 tablespoons of the cheese on each tortilla and roll up. Add the chicken if using. Place the tortillas seam side down in a 9x13 inch baking dish.

3. Melt the butter in a medium saucepan; 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 chiles. Cook until the mixture starts to bubble, but do not boil. Pour the mixture over the tortillas and bake for 20 minutes for flour tortillas; 15 minutes for corn.

4. Sprinkle the remaining cheese over the enchiladas and bake until cheese melts, about 5 minutes.

Serves 8

*I actually only used half of a can of chiles because that was all I had on hand. I thought the enchiladas were spicy enough with only half a can because the pepper jack add spice as well.