"White chicken enchiladas with a zesty twist!..."
INGREDIENTS
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8 small flour tortillas, taco size
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2 cups shredded Pepper jack jack cheese (divided)
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2 1/2 cups cooked chicken strips, or shredded chicken
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3 tablespoons butter
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3 tablespoons flour
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1/3 cup Italian dressing (divided)
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2 cups chicken stock
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1 cup sour cream
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1- 4 oz can diced green chiles
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Cilantro for garnish