Step 1

Precook the chicken or use rotisserie chicken, shredded. Set aside.

Step 2

In a large saucepan over medium heat, add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.

Step 3

Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.

Step 4

Continue this until each tortilla is filled and placed in the dish.

Step 5

Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.

Step 6

Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.

Step 7

Sprinkle with cilantro and serve with a dollop of sour cream.