Preheat the oven to 400 degrees Fahrenheit and spray a 9×13’’ casserole dish with non-stick cooking spray.

Divide cooked, shredded chicken evenly between the 8 tortillas, spoon 1.5 tablespoons of cheese and 1 tablespoon of salsa verde on top of the chicken, then roll each tortilla into an enchilada.

Place the filled tortillas seam-side down into the prepared baking dish.

In a medium saucepan, melt the butter over low heat and add the flour, stirring gently to make a paste.

Add the chicken broth and spices, increase the heat to medium, and bring to a boil, whisking vigorously to incorporate any lumps of flour.

Remove the pan from heat, then whisk in the sour cream and green chiles until combined.

Pour the sauce over the top of the enchiladas and sprinkle with the remaining Monterey jack cheese.

Bake for about 20 minutes, or until the cheese is fully melted and the enchiladas are heated through and bubbly.

Remove from the oven and allow to cool for 2-3 minutes before serving. Drizzle with remaining salsa verde and sprinkle with fresh cilantro.