White Chicken Enchilada Casserole

Once again, my sister made these for me, and I HAD to go home and make them again.  Delicious!  Fast!  Easy!  And none of the kids complain about this one!  :)

• 8 corn tortillas, cut into 1 inch squares
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups cooked and shredded chicken (I use this recipe)
• 3 TBS flour (I use the Namaste brand gluten free flour blend)
• 3 TBS butter
• 2 cups chicken broth
• 1 cup sour cream
• 1 4 oz can diced green chiles
• salt and pepper to taste
• chopped fresh cilantro for garnish

1. Preheat oven to 425
2. Spray 9x13 inch pan with cooking spray
3. Mix chicken, tortilla squares, and 1 cup of the cheese in large bowl.  Pour into 9x13 in baking dish.  
4. In large saucepan, over medium-lo heat, melt butter.  Once melted whisk in flour; cook and stir for 1 minute.
5. Slowly add in chicken broth, whisking until smooth.  Continue cooking until thick and bubbly.  Stir in sour cream and green chiles.  Season with salt and pepper to taste.  Pour over chicken mixture.  Top with remaining cheese
6. Bake 20-25 minutes, or until golden and bubbly.  
7. Garnish with fresh cilantro.