In a blender or food processor, blend the green chilies until smooth. Set aside.

In a medium sized saucepan over medium heat, add the vegetable oil and allow it to warm up a minute.

Add the flour to the oil and stir it to create a thick paste.

Stir in the cumin, minced garlic, and onion powder.

Slowly pour in the chicken stock, a few tablespoons at a time.

Make sure all the chicken stock is incorporated into the flour mixture, creating a thick paste, before you add in the next small portion of stock. Continue adding small amounts of stock and stirring completely until all the stock has been added.

Add the pureed chiles to the sauce.

Allow to heat over medium heat, stirring very frequently, for 1 minute.

Taste and season with a pinch of salt if needed.

Cook the chicken. I like to grill my chicken, seasoned with salt and pepper, for 7 minutes per side until it reaches an internal temperature of 165 F. You can also broil it for 6 minutes per side. You can also use shredded rotisserie chicken from the store. Cut the chicken into small pieces and let it set aside while you prepare the rest of the filling.

In a large bowl, combine the cooked chicken, half of the shredded monterey jack cheese, sour cream, sliced green onions, minced garlic, and salt and pepper. Mix to combine and set aside.

Preheat the oven to 350 F.

Spray a 9x13 baking pan with cooking spray.

Arrange two large plates with rims or flat bowls on the counter with the bowl of filling and the prepared baking pan beside.

In one of the plates, add 1 cup of the prepared green chili sauce.

Take one corn tortilla and dip it into the sauce to soften. You want to dip both sides of the tortilla, but it doesn’t need to be soaked.

Place the tortilla on the empty plate and place a few tablespoons of filling down the center of the tortilla.

Fold one edge of the tortilla over the filling and roll up. You do not need to fold the edges in, just let them stay open.

Carefully place the rolled enchilada into the prepared baking dish.

Continue with the rest of the tortillas. You should be able to make about 12 enchiladas depending on how full you fill them.

Pour the remainder of the enchilada sauce over the top of the rolled tortillas in the baking pan.

Top with the remaining shredded cheese.

Bake in the preheated oven for 18-20 minute, until the cheese is melted and the sauce is bubbly.

Enjoy!