INGREDIENTS
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2 cups shredded cooked chicken (basically 2 chicken breast halves of a rotisserie chicken)
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4 cups shredded Monterey Jack cheese
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10 small soft corn tortillas
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3 tablespoons butter
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3 tablespoons rice flour
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2 cups chicken broth
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1 cup sour cream
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2 – 4oz cans of diced green chillies
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fresh cilantro for garnish