This is a family favorite recipe for chicken enchiladas. Prep time can be minimized if you purchase Deli baked chicken and packaged grated cheeses. I usually cook the chicken breasts and grate the cheeses but it depends on your time. They are filled with a creamy filling and you serve them with green or red salsa.
Saute onion, cumin, garlic, salt, white or black pepper and green chiles in oil. Stir in chicken and chicken broth; simmer until most of liquid is absorbed. Set chicken mixture aside.
In a saucepan, melt butter; whisk in flour and gradually add milk. Add garlic, salt, pepper, and onion powder. Cook until mixture thickens into a sauce. Whisk in a 1/2 cup of monterrey jack cheese. Add half of sauce to chicken mixture. Add the sour cream to the remainder of white sauce and set aside to keep warm.
Heat enough oil in a small skillet to cover the bottom of pan. Dip tortillas for a few seconds in oil to soften them. Lay aside on paper towels.
Spray large baking dish or baking sheet (with lip) with oil. Fill the center of each tortilla with chicken mixture; fold the sides tightly (not ends)over center and place with seams down in baking dish. Repeat this procedure until all 12 tortillas are filled.
Pour remaining sauce over the filled tortillas. Sprinkled with the remainder of the cheese. Top with the chopped green onions. Cook in a 350 degree oven for approximately 20 - 25 minutes until heated through and cheese is melted. Serve with green or red salsa and fried tortilla chips.