Green Chile Chicken Enchiladas

Preheat oven to 350℉. Lightly spray a 9x13-inch baking dish with cooking spray.
Prep the Cheese: Shred the Monterey Jack and Pepper Jack cheeses and mix them together in a bowl. Divide into three equal portions—one for the filling, one for the sauce, and one for topping.
Mix the Chicken Filling: In a large bowl, stir together the shredded chicken, ⅓ of the cheese, and the elote seasoning. Set aside.
Make the Roux: In a skillet over medium heat, melt the butter. Slowly whisk in the flour and cook for 1–2 minutes until it forms a light roux.
Build the Sauce: Gradually whisk in the chicken stock until smooth. Stir in the salsa verde and green chilies. Turn the heat to low and stir in the sour cream and another ⅓ of the cheese, mixing until melted and creamy.
Layer: Spread a thin layer of the sauce in the bottom of the prepared baking dish.
Assemble Enchiladas: Spoon the chicken mixture evenly into each tortilla. Roll up and place seam-side down in the dish.
Top and Bake: Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese. Bake uncovered for 20–30 minutes, until hot and bubbly.
If you'd like a golden top, broil for 1–2 minutes—just keep a close eye on it!
Serve: Once done, remove from the oven and let cool for 5–10 minutes before serving. Top with your favorites—chopped cilantro, diced tomatoes, green onions, or a dollop of sour cream.