Step 1

Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray and set aside.

Step 2

In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.

Step 3

In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.

Step 4

Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.

Step 5

In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.

Step 6

Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.

Step 7

Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.

Step 8

Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.

Step 9

Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown.