Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with non-stick baking spray or coconut oil spray. Set aside.

In a medium saucepan, melt the butter. Add the flour, whisk together and cook for about 5 minutes over medium heat. Add the chicken broth and whisk together until combined. Continue to cook over medium heat until the broth becomes slightly thicker. Add the sour cream and chilies and whisk together until smooth.

To the prepared baking dish, add approximately 1 cup of the sauce to the bottom of the pan.

Begin building the enchiladas by placing about 2 oz. of shredded chicken into the center of a tortilla, add about 1 Tbsp. of the shredded cheese over the top of the chicken. Roll and then place into the bottom of the baking dish with the sauce. Roll the rest of the tortillas with the chicken and cheese in the center.

Pour the remaining sauce over the top of the enchiladas. Add the rest of the shredded cheese over the top of the enchiladas. Bake the enchiladas for 20-25 minutes.

Remove from oven and let cool for 5 minutes before serving. Top with your choice of toppings like cilantro, guacamole, pico de gallo salsa and jalapenos.