Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Step 3: Stir in the first portion of chopped green chilis (4 oz), shredded chicken, sour cream, cilantro, cumin, salt, and pepper. Mix well to combine. This is your enchilada filling.
Step 4: For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
Step 5: Gradually whisk in chicken broth and half-and-half until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes. Stir in the second portion of chopped green chilis (4 oz) and 1 cup of shredded Monterey Jack cheese until melted and smooth. Season the green chili sauce with salt and pepper to taste.
Step 6: Warm the tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly heating them in a dry skillet for 10-15 seconds per side. This makes them pliable and easier to roll.
Step 7: To assemble each enchilada, spread a thin layer of green chili sauce on the bottom of the prepared baking dish. Spoon about 1/3 cup of the chicken filling down the center of each warmed tortilla. Roll up tightly and place seam-side down in the baking dish.
Step 8: Pour the remaining green chili sauce evenly over the rolled enchiladas. Sprinkle with the remaining 1 cup of shredded Monterey Jack cheese.
Step 9: Bake, covered with foil, for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden. Let stand for 5-10 minutes before serving.
Step 10: Garnish with extra sour cream and fresh cilantro, if desired. Enjoy these delicious green chili recipes!