Preheat oven to 350°F. Grease a 9x13 pan.

Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.

In a sauce pan, melt butter. Stir in flour and cook for 1 minute. Add broth and whisk until smooth. Hear over medium, hear until thick and bubbly.

Stir in sour cream and chilies. Do NOT bring to a boil.

Pour over enchiladas and too with remaining cheese.

Bake for 22 minutes and then high broil for 3 minutes to brown the cheese.