Cook chicken and shred it. Mix in one cp of cheddar cheese. Divide chicken mixture into eight servings and wrap into 8 tortillas. Melt butter and add flour. Cook for one minute then add 2 cups of chicken stock a little at a time til bubbly and thickened. Add 7 oz can of chopped green chilies and 1 cup sour cream. Pour over tortilla and sprinkle remaining cheddar cheese. Bake at 350 for 22 minutes. Broil on high for three minutes until brown.