White Chicken Enchiladas in 35 Minutes

Instructions:

1. Combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, 4 oz of cream cheese, green chiles, and garlic powder in a mixing bowl. Stir until the cream cheese is fully incorporated.
2. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture smells nutty but has not browned.
3. Slowly pour in the warm chicken broth while whisking constantly to eliminate lumps. Simmer until the sauce thickens.
4. Turn the heat to low. Stir in the sour cream and the remaining 4 oz of cream cheese. Whisk until the sauce is velvety and smooth. Remove from heat immediately to prevent curdling.
5. Spread a thin layer of the white sauce on the bottom of a 9x13 inch baking dish.
6. Spoon a portion of the chicken filling into each tortilla, roll tightly, and place seam-side down in the dish.
7. Pour the remaining white sauce evenly over the enchiladas and sprinkle the remaining 1 1/2 cups of Monterey Jack cheese across the top.
8. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the cheese is bubbly and golden.