• Preheat Oven: Preheat your oven to 350°F and lightly grease a 9×13 baking dish.

Prepare the Filling:

• In a large mixing bowl, combine cooked, shredded chicken, softened cream cheese, 2 cups of shredded Monterey Jack cheese, 1 teaspoon of Adobo seasoning, kosher salt, and black pepper to taste.
• Taste and adjust the seasonings. Set aside.

Make the Sauce:

• Heat oil in a large cast-iron or heavy-bottom skillet over medium heat.
• Sauté the onion and jalapeno in the butter until softened.
• Add flour and cook, stirring, for about 1 minute.
• Stir in garlic and cook for another 30 seconds.
• Whisk in salsa verde, heavy cream, and chicken broth, smoothing out any lumps.
• Continue cooking for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon. If too thin, cook longer until reduced; if too thick, add water ¼ cup at a time until the desired consistency is reached.
• Add 2 teaspoons of Adobo seasoning, salt, pepper, and cumin to taste.
• Remove from heat and stir in sour cream and ¼ cups cilantro.

Prepare the Tortillas:

• In a skillet, heat oil over medium-low heat.
• Heat each tortilla in the oil for 10-15 seconds per side, until softened (not crispy).
• Remove and keep warm in foil or a tortilla warmer.

Assemble the Enchiladas:

• Pour 1 cup of the sour cream sauce into the bottom of the prepared baking dish.
• Take a warm tortilla and place ⅓ cup of the chicken mixture in the center.
• Roll the tortilla tightly around the filling and place seam-side down in the baking dish.
• Repeat with remaining tortillas.
• Cover the enchiladas with the remaining sauce and top with the remaining 2 cups of cheese.

Bake:

• Bake uncovered for 25 minutes, or until the top is beginning to brown and bubbling.

Serve:

• Serve warm, topped with chopped green onion and cilantro, if desired.