Chicken Enchiladas for 6 Servings

Instructions:

1. In a medium mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, 1/4 cup sour cream, garlic powder, salt, and pepper. Stir until the chicken is evenly coated and the cheese is distributed.
2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty but remains pale.
3. Slowly pour in the chicken broth, whisking constantly until the sauce thickens and reaches a gentle simmer.
4. Reduce heat to low. Stir in the softened cream cheese and diced green chiles until completely melted and smooth.
5. Remove the pan from the heat. Stir in the sour cream and onion powder until the sauce is a uniform, ivory color.
6. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
7. Spoon about 3 tbsp of the white sauce into the bottom of the baking dish and spread it evenly to prevent sticking.
8. Fill each flour tortilla with a portion of the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
9. Pour the remaining white sauce over the top of the rolled enchiladas and sprinkle with shredded sharp Cheddar cheese.
10. Bake for 20 minutes or until the cheese is bubbly and golden. Garnish with fresh cilantro and sliced green onions if desired.