8 flour tortillas (soft taco size)

3 cups shredded chicken (Rotisserie recommended)

2 cups shredded Monterey Jack cheese (or pepper jack)

4 ounces softened cream cheese

2 tsp garlic powder

3 tbsp butter

3 tbsp flour

1 tbsp taco seasoning (NOT the whole packet)

1 (14.5oz) can of chicken broth (2 cups)

3/4 cup sour cream

1 (4oz) can of diced green chiles

Preheat oven to 350° F and grease a 9×13 baking dish.

In a medium bowl, mix chicken with cream cheese, garlic powder, and HALF of the shredded cheese.

Stuff the mixture into flour tortillas and place them in the prepared pan.

Melt butter in a saucepan, stir in flour and taco seasoning. Add chicken broth and whisk until smooth.

Add 1/2 cup shredded cheese to the sauce, whisk until incorporated.

Stir in sour cream and chiles, whisk until well combined.

Pour sauce over enchiladas, top with remaining cheese.

Bake for 22-25 minutes, then broil for a few minutes to brown the cheese.

Feel free to use any shredded cheese like mozzarella, cheddar, or a Mexican blend.

For a spicy kick, add cayenne pepper or hot sauce to the sauce.