Instructions

1. Spray a 9”x 13” baking dish with cooking spray and set aside. Preheat oven to 350ºF.
2. In a small bowl, combine chicken and 1 cup Monterey Jack cheese. Add a line of mixture across a tortilla and roll up. Place seam side down in the prepared pan. Repeat with remaining tortillas until pan is filled or mixture is used up. Set aside.
3. Melt butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute. Remove skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Remove from heat and cool sauce for 3-5 minutes before adding sour cream to prevent sour cream from curdling. Once slightly cooled, add sour cream and chilies and stir until smooth and sour cream is completely dissolved.
4. Pour sauce over enchiladas and add remaining cheese on top. Bake 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Broil until the top is golden brown, if desired. Top with chopped green onions and cilantro.