3 cups shredded chicken breasts
12 corn or taco-size flour tortillas
2 cups mozzarella cheese, divided
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken broth
1 cup sour cream
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
2 4-ounce cans diced green chiles, drained
1 1/2 cups shredded cheddar cheese
2 tablespoons green onions
Preheat the oven to 375 degrees for flour tortillas or 350 degrees for corn tortillas.
Melt the butter in a medium saucepan; stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles.
Stir in the sour cream, cumin, salt, pepper, and green chiles. Cook until the mixture starts to bubble, but do not boil. Set aside.
Grease a 9×13 baking dish.
Place 6 tortillas on the bottom of the baking dish, overlapping slightly so they all fit.
Add the chicken on top of the tortillas. Sprinkle 1 cup mozzarella over chicken. Pour half the sour cream sauce over the cheese layer.
Place the remaining 6 tortillas on top of the chicken/enchilada sauce layer.
Top with the remaining sour cream sauce, mozzarella & cheddar cheese.
Bake for 15 minutes.
Garnish with green onions and serve.