• Prepare the Chicken Filling: In a large mixing bowl, combine the shredded chicken, sour cream, cream cheese, Monterey Jack cheese, and spices. Mix until the ingredients are evenly incorporated. Taste and adjust seasoning as needed. Set aside.
• Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. Gradually pour in the chicken broth, continuing to whisk until smooth and thickened—about 3-5 minutes.

       Remove the pan from heat. Stir in the sour cream, green chiles, and Monterey Jack cheese until the cheese is fully melted and the sauce is smooth.

• Assemble the Enchiladas: Preheat your oven to 375°F (190°C).

         Spread about 1/2 cup of the white sauce on the bottom of a 9×13-inch baking dish. Take one tortilla, fill it with about 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.

       Once all enchiladas are arranged in the dish, pour the remaining white sauce evenly over the top, making sure all tortillas are fully coated.

       Sprinkle additional cheese on top—cheddar or more Monterey Jack, based on your preference.

• Bake and Serve: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.

         Let the enchiladas rest for 5 minutes before garnishing with chopped cilantro. Serve hot with Mexican rice, refried beans, or a crisp green salad.