White Chicken Enchiladas with Sour Cream Sauce 

Ingredients:

12 flour tortillas
3-4 cups cooked shredded chicken (seasoned to your liking)
3 cups shredded Monterey Jack cheese
3 tablespoons salted butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chilies
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Sour Cream Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until bubbly.
Gradually whisk in the chicken broth, stirring constantly until the mixture thickens (about 3-5 minutes).
Remove from heat and stir in the sour cream and diced green chilies. Mix until well combined and set aside.
Assemble the Enchiladas:
In a large bowl, combine the cooked shredded chicken with 1 cup of the shredded Monterey Jack cheese.
Take a flour tortilla and fill it with a generous amount of the chicken and cheese mixture. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.
Add the Sauce:
Pour the sour cream sauce evenly over the rolled enchiladas. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese on top.
Bake:
Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
Serve:
Let the enchiladas cool for a few minutes before serving. Enjoy with your favorite toppings like chopped cilantro, sliced jalapeños, or avocado!