Preheat your oven to 375°F. This initial step ensures that the enchiladas will bake evenly and come out bubbling hot.
In a large skillet, melt 2 tablespoons unsalted butter over medium heat. As it melts, the rich aroma will fill your kitchen.
Add the chopped onion to the melted butter and sauté until soft, about 4 to 5 minutes. You want them to be translucent and fragrant.
Stir in the minced garlic and sauté for another 30 seconds. The garlic should be fragrant but not browned.
Next, stir in the green chiles, ground cumin, chili powder, Kosher salt, and black pepper. Mix well and sauté for about 1 to 2 minutes to allow the spices to bloom and infuse the filling.
Add the shredded chicken to the skillet. Stir until every piece is coated with the spice mixture. Remove the skillet from heat.
Now, stir in the grated Colby Jack cheese until melted and incorporated into the chicken mixture. Set this filling aside.
In a separate skillet, melt another 3 tablespoons unsalted butter over medium heat. This will be your creamy sauce.
Once melted, stir in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the warmed chicken broth. Keep stirring until the mixture thickens and becomes silky smooth.
Lower the heat and stir in sour cream, the remaining green chiles, onion powder, garlic powder, Kosher salt, and black pepper. Make sure everything is mixed well and smooth.
Wrap the tortillas in a napkin and microwave on HIGH for 30 seconds to 1 minute, until warmed and pliable.
Spread a thin layer of the sauce mixture over the bottom of a 9x13" baking dish.
Take a warmed tortilla and spoon about ¼ cup of the chicken filling down the center. Roll it tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining sauce over the top of the rolled enchiladas. Sprinkle the remaining Colby Jack cheese generously down the center.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and lightly browned.
Once done, carefully remove from the oven and let rest for 5 to 10 minutes. Garnish with fresh cilantro before serving. Enjoy your delicious Chicken Enchiladas!
