Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and the sante fe cooking cream. Roll chicken mixture and bit of cheese in each tortilla and place in pan.
In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. DO NOT bring to a boil.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.