1. Preheat your oven to 350°F. This temperature is perfect for allowing the cheese to melt beautifully and brown on top, creating that quintessential enchilada finish.
2. In a small pan set over medium heat, melt 2 tablespoons unsalted butter and add 2 tablespoons all-purpose flour. Stir constantly, ensuring the mixture cooks evenly. You want to cook it until it loses the raw flour smell, which usually takes around one to two minutes.
3. Next, add 10 ounces red enchilada sauce, 1 cup low-sodium chicken broth, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the butter-flour mixture. Stir well, bringing it to a boil. Once you see bubbles forming, reduce the heat and let it simmer while you prepare the other ingredients.
4. In a large pan, heat 1 tablespoon canola oil over medium-high heat until shimmering. Add 2 diced yellow onions to the pan. Sauté them for about 5 to 7 minutes, stirring occasionally, until they become translucent and fragrant.
5. Once the onions are ready, mix in 4 ounces diced green chiles, 1 tablespoon ground cumin, and 1 teaspoon chili powder. Stir to combine and cook for another minute, letting the spices bloom and fill your kitchen with their aroma.
6. Now, add 3 cups shredded cooked chicken to the pan, stirring it in until it's evenly coated with the spices and onions. Turn off the heat and gently fold in 1 cup sour cream, 6 ounces queso fresco, and 2 cups shredded Monterey Jack cheese. The cheese should melt into the mixture, creating a creamy filling.
7. Spread ½ cup of the sauce at the bottom of a 9×13-inch baking dish. This will prevent the enchiladas from sticking and adds extra flavor.
8. Now, take a large flour tortilla and scoop about ⅓ cup of the chicken filling into the center. Roll it tightly, ensuring the filling stays inside, and place seam-side down in the baking dish. Repeat this process with the remaining tortillas until the dish is filled.
9. Pour the remaining sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese. Make sure the enchiladas are well covered with sauce to keep them moist while baking.
10. Finally, bake the enchiladas in your preheated oven for 25 to 30 minutes. You'll know they are ready when the cheese is bubbly and golden brown. Once out of the oven, let them sit for about 5 minutes before serving. Top with freshly chopped cilantro, and enjoy!
