Cheesy and Creamy Chicken Enchiladas | Just A Pinch Recipes

Ingredients

• 1 tablespoon(s) oil
• 1 large onion, diced
• 8 ounce(s) fresh sliced mushrooms, sliced, I use baby portobello (optional)
• 1 - jalapeno, seeded and finely diced (optional)
• 2 1/2 cup(s) cooked, shredded chicken
• 2 can(s) green chiles, diced (7 oz each)
• 2 cup(s) chicken broth, divided
• 1/2 cup(s) heavy cream
• 2 tablespoon(s) butter
• 2 tablespoon(s) flour
• 1 cup(s) sour cream
• 2 1/2 cup(s) grated Monterey Jack, or any combo of cheese you like
• - salt and pepper, to taste
• 12 - small or medium flour tortillas
• - chopped fresh cilantro (optional)