1-First step: Preheat your oven to 350°F (175°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick spray. This prevents sticking and ensures easy serving. Takes about 2 minutes; use this time to gather ingredients.

2-Second step: In a medium bowl, combine 2 cups (about 300 g) shredded cooked chicken with 1 cup (about 113 g) shredded Monterey Jack cheese. Season with salt, black pepper, and Adobo to taste. Mix gently. Rotisserie chicken saves time and adds flavor; shred while warm for best texture. If using home-cooked, roast or boil to 165°F internal temp first.

3-Third step: Spoon the chicken mixture evenly into each of the 10 taco-size flour tortillas. Roll tightly and place seam-side down, packed side-by-side in the dish. Avoid overfilling to prevent leaks. This takes 5-7 minutes; keep tortillas covered to stay soft.

4-Fourth step: In a medium saucepan, melt 3 tablespoons (about 42 g) butter over medium heat. Whisk in 3 tablespoons (about 24 g) all-purpose flour and cook for 1 minute, stirring constantly without browning. This roux thickens your white sauce perfectly.

Gradually whisk in 2 cups (480 ml) chicken broth until smooth and lump-free. Stir in 1 cup (240 ml) sour cream and the 4-oz (about 113 g) can of diced green chiles with juice. Keep stirring on low; do not boil or it may separate. Remove from heat once combined, about 3-4 minutes total. For gluten-free easy creamy white chicken enchiladas in 30 minutes, use cornstarch instead.

5-Fifth step: Pour the creamy sauce evenly over the rolled enchiladas, ensuring full coverage. Sprinkle the remaining 1 cup (113 g) shredded cheese on top. The cheese melts into a bubbly blanket.

6-Final step: Bake for 20-25 minutes until bubbly and hot. Optional: Broil 1-2 minutes for a lightly browned top. Let rest 5 minutes before serving warm. Total bake time aligns with quick chicken enchiladas goals.