White Rabbit Enchiladas

2.5 c shredded Monterey Jack cheese
3 T butter
2 T flour
2 c chicken broth
1 c sour cream or plain Greek yogurt
1 4oz can chopped green chilies

Preheat oven to 350.  Oil 9x13 baking dish.

Mix 1.5 c cheese and rabbit, divide into taco shells, roll and place in dish.
In sauce pan, melt butter, add flour and heat 1 minute.  Whisk in broth, and cook until thickened.  Remove from heat, stir in sour cream and chilies.  Pour over enchiladas, and top with remaining cheese.  Bake for 22 minutes, then place under broiler for 3 minutes until cheese starts to brown.  Serve, garnished with chopped tomatoes and green onions if desired.