Instructions:

1. Prepare the Filling:
In a large bowl, combine shredded chicken, green chile sauce, Monterey Jack cheese, cheddar cheese, onion, garlic powder, cumin, salt, and pepper. Mix until well combined.

2. Make the Sauce:
In a saucepan over medium heat, warm olive oil. Add green enchilada sauce, sour cream, and chicken broth. Stir until smooth and heated through. Remove from heat.

3. Assemble the Enchiladas:
Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish.
Place about 1/3 cup of the chicken filling in the center of each tortilla, roll it up, and place seam-side down in the dish.

4. Top & Bake:
Pour the remaining sauce evenly over the enchiladas. Sprinkle generously with extra cheese.
Bake at 375°F (190°C) for 20–25 minutes, or until cheese is melted and bubbly.

5. Serve:
Garnish with chopped cilantro and serve hot with rice, beans, or a fresh salad.

 Pro Tip: For an extra kick, mix roasted diced jalapeños into the filling, or add a layer of refried beans before rolling the tortillas.