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