For the Chicken Filling

• 3 cups (450 g) cooked shredded chicken
• 1 cup (100 g) shredded Monterey Jack cheese
• ½ cup (50 g) shredded cheddar cheese
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ½ cup (120 g) canned diced green chiles
• ½ tsp ground cumin
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro

For the Creamy Green Chile Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups (360 ml) chicken broth
• 1 cup (240 ml) sour cream
• ½ cup (120 g) diced green chiles
• ½ cup (120 g) salsa verde
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup (50 g) shredded Monterey Jack cheese

For Assembly

• 10 small flour or corn tortillas
• 1½ cups (150 g) shredded Monterey Jack or Mexican-blend cheese
• 2 tbsp chopped fresh cilantro
• 2 green onions, thinly sliced
• ½ avocado, sliced, optional
• Lime wedges, for serving

Instructions

1. Prepare the Chicken Filling

1. In a large bowl, combine the shredded chicken, Monterey Jack, cheddar, onion, garlic, green chiles, cumin, oregano, salt, pepper, and cilantro.
2. Mix until everything is evenly combined.

2. Make the Creamy Green Chile Sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Slowly pour in the chicken broth while whisking constantly.
4. Cook for 3–5 minutes, until the sauce begins to thicken.
5. Reduce the heat to low and whisk in the sour cream.
6. Stir in the green chiles, salsa verde, cumin, garlic powder, salt, and pepper.
7. Add the Monterey Jack cheese and stir until melted and smooth.
8. Remove from the heat. Do not boil the sauce after adding the sour cream, as it may separate.

3. Assemble the Enchiladas

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
3. Spread about ½ cup of the sauce over the bottom of the dish.
4. Warm the tortillas briefly so they are flexible.
5. Place about ⅓ cup of chicken filling down the center of each tortilla.
6. Roll each tortilla tightly and place seam-side down in the baking dish.
7. Pour the remaining creamy green chile sauce evenly over the enchiladas.
8. Sprinkle the remaining shredded cheese over the top.

4. Bake

Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.

5. Garnish and Serve

Let the enchiladas rest for 5 minutes. Garnish with fresh cilantro and sliced green onions. Serve with avocado and lime wedges if desired.