Cheesy Chicken Enchiladas with Sour Cream Sauce

Makes 10 Enchiladas

1 pack flour tortillas
1/2 store bought rotisory chicken skin removed and shreaded
4oz can mushrooms drained
1lb mexican cheese blend
5Tb butter
5Tbs flour
2cans chicken broth or 28 oz homemade
1 c sour cream

Preheat oven to 350. Spray 9x13 or 11x14 pan with non-stick spray.  Put shreaded chicken 1c cheese and 1/2 the can of mushrooms in a bowl mix well.  My 7 year old son filled and rolled the tortillas.  Make an area to lay everything out lay tortilla flat on work surface fill each with some of the chicken mixture and roll, place seam side down in the pan.  Once done with next step is to make the sauce.  In a sauce pan melt the butter once melted add the flour stiring constantly cook for 1 min to cook out the flour taste.  Slowly wisk in the chicken broth until smooth bring to a boil to thicken once thick add 1/2c cheese salt and pepper to taste and the sour cream.  Do not boil stir until everything is melted and incorporated.  Pour over the enchiladas and top with as much extra cheese as you like.  Bake for 25 min.
You can add a small can of chopped jalapenos or chili if you like it a little spicy.  My kids won't eat it with peppers in it so I saved them to put on top of mine after they were cooked.

Serve with some mexican rice and roasted corn salsa.

before baking.