White Chicken Enchiladas

Preheat your oven to 350°F (175°C).

In a large bowl, combine the shredded rotisserie chicken and shredded cheddar cheese.

To make the sauce, melt butter in a large skillet over medium heat. Add the diced jalapeños and chopped onion, and sauté until softened.

Stir in the chili powder, cumin, and minced garlic with red pepper. Cook for about 30 seconds until fragrant.

Sprinkle the flour over the mixture and whisk to combine, cooking for about one minute to create a roux.

Slowly pour in the chicken stock while whisking continuously to prevent lumps. Bring to a simmer.

Reduce heat and stir in the heavy cream. Continue to simmer gently.

Add the can of diced green chiles to the chicken and cheese mixture and mix well to combine.

Spoon the chicken filling into the center of each tortilla. Fold the sides in, then roll up tightly.

Place the rolled enchiladas seam-side down in a baking dish.

Whisk the sour cream into the sauce over very low heat until fully incorporated and smooth.

Pour the creamy sauce evenly over the enchiladas in the baking dish, ensuring they are all covered.

Sprinkle the shredded Monterey Jack cheese over the top.

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

Let the enchiladas rest for a few minutes before serving.