Step 1

Make the Shredded Chicken Filling. Melt butter in a non-stick pan over medium heat. Add onions, a pinch of salt, and seasonings (1 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. cumin). Stir to mix the seasonings into the onions and cook for 4-5 minutes until onions are softened.

Step 2

Add a splash (about 1-2 tbsp.) of chicken broth to the pan. Stir the broth into the onions, scraping up any spices that are sticking to the bottom of the pan.

Step 3

Stir in salsa verde, whipped cream cheese, finely chopped chipotle in adobo, and shredded chicken. Stir together to thoroughly combine, and cook for 2-3 minutes to warm the chicken through. Set the pan aside and cover with a lid if you have one that fits.

Step 4

Make the Cheesy Sour Cream Sauce. Melt butter in a small or medium saucepan over medium heat. Whisk in flour, and cook the butter and flour for 1-2 minutes (whisking often) to cook out the raw flour taste. Slowly whisk in the chicken broth about ¼ cup at a time. Once all of the broth is added, let it come to a simmer. Whisk frequently until the liquid is reduced by about ⅓. Whisk in the shredded cheese, one handful at a time, then stir in one tablespoon of salsa verde. Remove the pan from the heat.

Step 5

Let the cheese sauce cool for a minute or two (it may look a little separated, and that's ok!), then whisk in the sour cream until fully blended and the sauce is creamy. Season with a pinch of salt to taste.

Step 6

Build the Chicken Enchiladas. Preheat the oven to 375 F. Spray an 8×8 (or 9×oven safe glass or ceramic baking dish with non-stick cooking spray. (Or brush it lightly with olive oil or melted butter.) Spread 1/2 cup chicken mixture down the center of each tortilla. Roll the tortillas up, keeping the shredded chicken enclosed in the center of each one, then place each one seam side down into the prepared baking dish.

Step 7

Pour sauce over the tops of the enchiladas, covering the surface of each one. Bake (uncovered) for 15 minutes at 375 F.

Step 8

Remove from the oven and let cool for a minute or two. Serve hot with a sprinkle of fresh cilantro or green onions.