Creamy Chicken, Spinach and Mushroom Enchiladas

Instructions

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring 1 minute. Gradually add the broth and cook, stirring until thick (5 minutes).
2. Whisk in the cream cheese until melted. Stir in the sour cream and taco sauce. Let cool.
3. Preheat the oven to 425℉. Spray one 13x9 inch pyrex pan with nonstick spray.
4. Lay out a tortilla on your work surface. Spread 2 tablespoons of Jack cheese down the middle, then ¼ cup chicken, a sprinkle of chopped shallots, a tablespoon of spinach and a few mushroom slices. Spoon 2 tablespoons of the sauce on top of the mixture. Roll and place seam-down in the prepared dish. Repeat with the remaining tortillas.
5. Spoon the remaining sauce over the rolled enchiladas, then sprinkle with the remaining Jack cheese.
6. Bake 25 to 30 minutes, or until lightly browned and bubbly.