Step 1

Preheat the oven to 350 degrees.

Step 2

Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.

Step 3

Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.

Step 4

Melt butter in a pan and in sprinkle flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.

Step 5

Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.

Step 6

Pour sauce over enchiladas and top with remaining shredded cheese.

Step 7

Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.