1-Preheat and Prep: Set oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Gather all ingredients.

2-Make the Creamy Sauce: Melt 3 tablespoons butter in a skillet over medium heat. Whisk in 3 tablespoons all-purpose flour, stirring for 1 minute. Gradually add 2 cups chicken broth, whisking until smooth and thickened. Stir in 1 cup sour cream and the 4-ounce can of diced green chiles (with liquid). Remove from heat.

3-Prepare Filling: In a bowl, combine 2 cups shredded cooked chicken, 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning to taste. Mix well.

4-Assemble Enchiladas: Spoon chicken mixture evenly into each of the 10 taco-sized flour tortillas. Roll tightly and place seam-side down in the baking dish, fitting them snugly.

5-Add Sauce and Cheese: Pour the creamy sauce evenly over the enchiladas. Sprinkle 1 cup additional shredded cheese on top.

6-Bake: Bake for 20 to 25 minutes until hot and bubbly. For extra appeal, broil 1 to 2 minutes to brown the top.

7-Serve: Let rest 5 minutes. Serve warm with sides like salad, Mexican rice, or beans.