Preheat oven to 375 degrees.

In a large bowl, add shredded chicken and set aside.

In a saucepan over medium heat, add butter, onions, green bell pepper and ½ teaspoon salt. Cook, stirring occasionally until tender. Add garlic and cook another minute.

Scoop half of the pepper/onion mixture into the bowl with the shredded chicken and stir to combine.

Sprinkle flour over remaining mixture in saucepan and stir to combine. Slowly pour in chicken broth while stirring frequently until well incorporated. Whisk in sour cream and remaining ½ teaspoon salt. Once the sauce has lightly thickened, remove from heat.

Lightly oil a 9x13 baking dish. Evenly distribute chicken mixture and 1 ½ cups of the shredded jack cheese between the tortillas. Roll and place in baking dish. Pour enchilada sauce evenly on top. Sprinkle top with remaining cheese.

Bake enchiladas uncovered for 20 minutes. Remove from oven and allow to cool slightly before serving. Serve with your favorite salsas! Enjoy!