Preparation Steps

• Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
• Warm olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 0.5 minute. Remove from heat.
• In a bowl, combine shredded chicken, 1.0 cup Monterey Jack, cumin, onion powder, 0.5 teaspoon salt, black pepper, cilantro, lime juice, jalapeño if using, and the sautéed garlic. Toss to coat.
• Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes. Slowly whisk in chicken broth until smooth. Simmer, whisking, until slightly thickened, about 3 to 4 minutes.
• Remove pan from heat and whisk in sour cream, green chiles, and the remaining 0.5 teaspoon salt. Do not boil after adding sour cream.
• Spread 0.5 cup of the sauce in the prepared baking dish. Warm tortillas briefly in the microwave or a dry skillet until pliable.
• Divide the chicken mixture among tortillas, roll tightly, and place seam-side down in the baking dish.
• Pour remaining sauce over enchiladas and top with the remaining 1.0 cup Monterey Jack.
• Bake until bubbly and lightly golden, 20 to 25 minutes. For extra color, broil 1 to 2 minutes, watching closely.
• Rest 5 minutes before serving. Garnish with extra cilantro and serve warm.