White Chicken Enchiladas

Preheat the oven to 425 and grease a baking dish. In a small dish mix the spices together and coat both sides of the chicken. Cook, remove and shred. In a bowl mix the chicken with 1C or the shredded cheese and set aside. In the same pan for the chicken, melt the butter and mix in the flour. Consistently stir until golden brown and then slowly mix in the broth. Once is starts to bubble remove the heat and add the sour cream, green chilis, salt and pepper. Roll a little chicken mixture into the tortilla, add to the baking dish, cover in the sauce, top with the cheese and bake for 20-25 minutes!