First, in a large bowl, mix together the shredded chicken, Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
Now grab a tortilla and evenly distribute the filling into the center of each one. Roll them up and place them seam side down into a sprayed 9”x13” baking dish.
After that, melt the butter in a skillet over medium-high heat. Then add the flour and the rest of the taco seasoning packet and whisk it into the butter for about 3 minutes.
Now slowly whisk in the chicken stock and stir in the rest of the shredded cheese and sour cream.
Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth. Now season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle with some dried parsley if you’d like.
After that, bake them in the oven at 350°F for about 25 minutes or until the cheese sauce is nice and bubbly. Let them cool slightly and serve warm. Enjoy!
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