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White Chicken Enchiladas w/ Green Chilies! - Seriously, the BEST enchiladas you'll ever make!!

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Directions
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

*side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

Twice Baked Potato Rounds
4 large potatoes, cut into 1/2 slices (used russet & yukon potatoes)
1/4 c butter, melted
salt & pepper to taste
2 Tbsp garlic, minced
8 slice bacon cooked, crumbled
8 oz cheddar cheese, shredded
1/2 c green onions,chopped
sour cream
Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet.
Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).
When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired Enjoy!!