White Chicken Enchiladas for 8 Servings: Creamy and Baked

Instructions:

1. In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, green chiles, cumin, and salt. Stir until the cheese is evenly distributed among the chicken fibers.
2. Melt butter in a skillet over medium heat. Whisk in flour and cook for 1 minute until it smells slightly nutty.
3. Slowly stream in chicken broth, whisking constantly to avoid lumps. Simmer for 3-5 minutes until the sauce thickens and looks glossy.
4. Remove from heat and whisk in the cream cheese and sour cream until the mixture is completely smooth and velvety.
5. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
6. Warm tortillas for 20 seconds in the microwave to make them pliable. Fill each tortilla with a generous scoop of chicken mixture, roll tightly, and place seam-side down in the dish.
7. Pour the creamy white sauce evenly over the top, ensuring the edges are covered. Sprinkle with the remaining cheese.
8. Bake for 20-25 minutes until the edges are bubbling and the cheese is golden-brown. Garnish with cilantro and scallions.