Step 1

Preheat oven to 350°F.

Step 2

In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.

Step 3

In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.

Step 4

Stir in the full can of diced green chilies, cumin, and chili powder and chicken.

Step 5

Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.

Step 6

Remove enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of an 9x13-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.

Step 7

Repeat with remaining tortillas.

Step 8

Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.

Step 9

Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.