Green Chile Chicken Enchiladas

Preheat your oven to 375°F (190°C).

In a large bowl, combine the shredded rotisserie chicken, taco seasoning, hot sauce, and lime juice. Mix well.

Stir in 1 cup of the shredded Monterey Jack cheese.

Spoon a portion of the chicken mixture down the center of each flour tortilla, roll it up tightly, and set aside.

To make the sauce, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

Whisk in the flour to create a roux and cook for 1 minute, stirring constantly.

Gradually whisk in the chicken broth until the mixture is smooth. Add the cumin, black pepper, and diced green chiles. Bring to a simmer and cook until slightly thickened.

Remove the saucepan from the heat and whisk in the sour cream, followed by 1 cup of shredded cheese. Continue whisking until the cheese is fully melted and the sauce is creamy.

Spread a thin layer of the sauce on the bottom of a 9x13 inch baking dish.

Arrange the rolled enchiladas in the dish, seam-side down.

Pour the remaining sauce evenly over the top of the enchiladas.

Sprinkle the remaining 1.5 cups of shredded cheese over the sauce.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.

Let the enchiladas rest for a few minutes before serving.