Easy Cheesy White Enchiladas

I know these aren't your typical enchiladas, but well, it's how my family enjoys them and how I make them, and hell, probably the only way I will EVER make them. You don't mess with a good thing, ya know? They are filled with shredded chicken breast and cheese and topped with even  more cheese. You GOTTA try these at least once. Seriously.

You will need:

• 1 (10 count) pack of soft tortilla shells (I use white, but whatev)
• 2 chicken breasts, seasoned to your liking, cooked and shredded
• 4 cups shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups of beef broth
• 1 cup sour cream
• 1 (4 oz) can of diced green chilies
• 1/4 cup Parmesan cheese

1. Preheat oven to 400. Lightly grease a baking dish. (9x13 works well)
2. Mix together the shredded chicken and 1 cup of the shredded Monterey Jack cheese.
3. Spoon some chicken cheese mixture onto tortilla, roll up tightly and place seam side down in lightly sprayed baking dish. Repeat with all of your tortillas until chicken is gone.
4. In a saucepan, melt the butter and whisk in the flour. Cook for a minute just to cook out the floury taste. Whisk in beef broth until smooth. Cook over medium heat, whisking occasionally, until thick and slightly bubbly but NOT fully boiling. Remove from heat.
5. Stir in the sour cream, chilies, Parmesan cheese and 1/2 cup of the Monterey Jack cheese. Mix very well.
6. Pour evenly over the enchiladas and top evenly with remaining Monterey Jack cheese. Sprinkle with a touch more Parmesan cheese.
7. Bake for 15-20 minutes til cheese is bubbly and lightly browned.