Preheat your oven to 350 degrees F.

Grease a 9 x 13 casserole dish with butter. Set aside.

Warm the corn tortillas before you use them, or they will crumble when you try to roll them. To do this, wrap the stack of tortillas up in tin foil, and place them the 350 degree F oven for 10 minutes.

While the tortillas are warming up, in a large bowl combine the shredded chicken and 1 1/2 cups of shredded cheese.

Once the tortillas are warmed up, divide the chicken mixture between the 10 tortillas. Roll up each tortilla and place them folded side down in the greased baking dish. Set aside.

In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook for about 1 minute.

Then add the chicken broth and whisk, until the mixture is thick and bubbling.

Remove the mixture from the heat, then stir in the chilis. Let the mixture cool for about 5 minutes, then stir in the sour cream. If you stir in the sour cream when the mixture is too hot, it will curdle.

Once the sour cream has been stirred in, pour the sauce over the enchiladas.

Sprinkle on the remaining 3 cups of shredded cheese.

Bake for 25 minutes.

After the 25 minute baking time, turn your oven on to broil and broil for about 3-4 minutes, to get the cheese browned and bubbling.

Serve with fresh cilantro.