INGREDIENTS
1 1/2 cups
chicken (cooked and shredded, could use Rotisserie chicken)
1 1/2 cups
cheese (shredded, I used a blend of mozzarella and cheddar cheese)
6
medium flour tortillas
2 tbsp
butter (unsalted)
2 tbsp
all-purpose flour
1 1/2 cups
chicken broth (low sodium)
3/4 cup
sour cream
1/4 cup
pickled hot peppers (chopped, or canned green chiles)