White Chicken Enchiladas

To Make the White Enchilada Sauce:
1. In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour to create a roux.
2. Slowly pour in the chicken broth while whisking continuously to avoid lumps.
3. Add the diced green chilies, sour cream, and shredded Monterey Jack cheese. Whisk until the sauce starts to thicken, then remove from heat.

To Make the Filling:
1. In a medium-sized bowl, combine the shredded chicken, cream cheese, sour cream, diced green chilies, cumin, and shredded Monterey Jack cheese. Mix until well combined.

To Assemble:
1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray.
2. Lay a tortilla on a flat surface, then spoon some of the chicken filling onto the tortilla and roll it up. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
3. Pour the white enchilada sauce over the rolled tortillas in the baking dish, then sprinkle the remaining shredded Monterey Jack cheese on top.
4. Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is bubbly.
5. Garnish with chopped cilantro before serving, if desired.

Prep Time: 10 min
Cooking Time: 25-30 min
Total Time: 35-40 min
Servings: 5