Prepare the Chicken Filling:

• In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, diced onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix until evenly combined. This ensures all ingredients are distributed throughout the filling.
• Set aside. This allows the flavors to meld and deepen while you prepare the sauce.

Make the White Sauce:

• In a medium saucepan over medium heat, melt the butter. This creates the base for the roux, which will thicken the sauce.
• Whisk in the flour and cook for 1–2 minutes to form a roux. This cooks out the raw flour taste and creates a smooth base.
• Gradually whisk in the chicken broth, stirring constantly to prevent lumps. This ensures a smooth sauce without any clumps of flour.
• Simmer for 2–3 minutes until the sauce thickens slightly. This reduces the sauce and concentrates the flavors, creating a richer sauce.
• Remove the saucepan from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, and a pinch of salt and pepper. This adds creaminess, tanginess, and flavor to the sauce.
• Mix until smooth and creamy. This ensures a consistent texture and even distribution of flavors.

Assemble the Enchiladas:

• Preheat your oven to 375°F (190°C). This ensures even baking and allows the cheese to melt properly.
• Grease a 9×13-inch baking dish. This prevents the enchiladas from sticking to the dish and makes them easier to serve.
• Spoon about ⅓ cup of the chicken filling onto the center of each tortilla. This ensures each enchilada has enough filling and prevents them from being too thin.
• Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. This prevents the enchiladas from unrolling during baking.
• Repeat with the remaining tortillas and filling. This completes the assembly of the enchiladas.

Pour the Sauce Over the Enchiladas:

• Pour the prepared white sauce evenly over the enchiladas, ensuring they are fully covered. This adds a creamy layer that will bake into a delicious topping.

Bake the Enchiladas:

• Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. This adds a melted, cheesy layer that will become bubbly and golden brown.
• Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. This cooks the enchiladas and melts the cheese, creating a delicious and visually appealing dish.

Garnish and Serve:

• Remove the enchiladas from the oven and let them cool for 5 minutes. This allows the enchiladas to set and prevents them from being too hot to handle.
• Garnish with chopped cilantro, green onions, diced tomatoes, or sliced jalapeños as desired. This adds freshness, flavor, and visual appeal to the dish.
• Serve hot with salsa, guacamole, or sour cream on the side. This adds complementary flavors and allows for customization.