Ingredients:
10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons of flour
2 cups of chicken broth
1 cup sour cream
2 1/2 cups shredded, cooked chicken (we like to use roast chicken)
3 cups Monterey Jack cheese – grated
3 tablespoons of butter
4 oz diced green chiles (I like medium – they’re not spicy at all)
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