1-First Step: Prep and mise en place. Preheat your oven to 425°F and spray a 9×13-inch baking dish with nonstick cooking spray. Shred about 2 cups of cooked chicken and measure out your cheese, sour cream, and green chiles so everything is ready to go. Grate Monterey Jack if you have blocks of cheese; freshly shredded cheese melts better than pre-shredded.

2-Second Step: Make the filling. In a mixing bowl, combine 2 cups cooked shredded chicken with 1 cup of the shredded Monterey Jack cheese. Season lightly with salt and pepper if your broth or chicken is low in sodium. Spoon a generous portion down the center of each tortilla before rolling.

3-Third Step: Roll the enchiladas. Place some filling down the center of each eight-inch flour tortilla and roll tightly. Arrange the rolled tortillas, seam side down, in the sprayed 9×13-inch baking dish. Pack them snugly so they support each other during baking and the sauce can fill the gaps.

4-Fourth Step: Make the creamy green chile sauce. Heat a skillet over medium heat and melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour and cook for one minute to form a roux. Slowly whisk in 14 ounces of chicken broth in small additions to prevent lumps. Continue whisking until the mixture thickens, about 3 to 5 minutes. Remove the sauce from heat and stir in 1 cup sour cream and the full contents of a seven-ounce can diced green chiles. Season with salt and pepper to taste. Do not let the sauce boil after you add the sour cream; gentle heat will maintain a smooth texture.

5-Fifth Step: Assemble and top. Pour the creamy green chile sauce evenly over the rolled tortillas in the baking dish, making sure each roll gets covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top to create a melty, golden finish.

6-Final Step: Bake, rest, and serve. Bake uncovered at 425°F for 20 to 25 minutes, or until the cheese is melted and bubbling and the edges show a light golden color. If the pan came straight from the refrigerator, add 5 to 10 minutes to the bake time and cover loosely with foil for the first 10 minutes to prevent drying. Let the enchiladas rest for 5 minutes before serving to help them set and slice more cleanly. Garnish with chopped cilantro if you like. Serve with rice and beans or a crisp green salad for a balanced plate.