Preheat oven to 350 degrees.

Fill tortillas with chicken and 1 cup cheese.

Roll and place seam-side down in a greased 9x13 dish.

Melt butter in a saucepan.

Whisk in flour and cook 1 minute.

Slowly whisk in chicken broth. Simmer until slightly thickened.

Remove from heat and stir in sour cream and green chiles.

Pour sauce over enchiladas. Top with remaining cheese.

Bake 20-25 minutes until bubbly.