• Preheat your oven to 350 degrees and spray a 9x13 inch baking dish with non-stick spray.
• In a bowl, mix the 2 types of shredded cheese together.
• In a separate bowl, mix together the shredded chicken, cream cheese, 2 teaspoons of taco seasoning, and 1 cup of shredded cheese. Set this aside while you make the sauce.

Making the sauce

• Add 3 tablespoons of butter to a saucepan and allow it to melt over medium heat.
• Once the butter has melted, add in 2 tablespoons of butter and whisk to combine for about 2 minutes to cook the flour.
• Slowly drizzle in the chicken broth about ¼ cup at a time while whisking between each addition. Allow it to come to a boil then reduce the heat to a low simmer for a few minutes or until thickened.
• Remove the sauce from the heat then add in the green chilis, sour cream, and taco seasoning. Whisk to combine. Once combined, stir in 1 cup of the mixed cheese until melted. The sauce may seem runny but it will also thicken as it bakes.

Assembling the enchiladas

• Add about a cup of sauce to the bottom of your prepared baking dish. You just need a thin layer of sauce covering the bottom.
• Add about ½ cup of chicken to each tortilla, wrap them up, and lay them seam side down in the baking dish.
• Pour the remaining sauce over the enchiladas in the baking dish and top with the remaining shredded cheese.
• Bake, uncovered in the pre-heated oven for 25 minutes. If you like your cheese toasty on the top, you can broil at the end for just a minute or 2.
• Once the enchiladas finish baking, allow them to cool for about 10 minutes then garnish (optional) and serve.