Instructions
Step 1: Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
Step 2: In a bowl, combine shredded chicken with 1 cup of Monterey Jack cheese.
Step 3: Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
Step 4: In a saucepan, melt butter over medium heat, then whisk in flour and cook for 1 minute.
Step 5: Gradually whisk in chicken broth and cook until the sauce thickens.
Step 6: Stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
Step 7: Pour the white sauce evenly over the enchiladas.
Step 8: Sprinkle the remaining cheese on top.
Step 9: Bake for 20-25 minutes until bubbly and lightly golden.
Step 10: Garnish with fresh parsley or cilantro and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) until warmed through or microwave in short intervals. Add a splash of broth or milk if the sauce thickens too much.
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