Melt 4 tablespoons of butter in a medium saucepan over medium heat. Once melted, sprinkle in 1/4 cup of all-purpose flour and whisk for about 1 minute until smooth and bubbly.

Gradually pour in 2 cups of chicken broth while whisking continuously, cooking until the mixture thickens, approximately 5–7 minutes.

Stir in 1 cup of sour cream, along with cumin, salt, and pepper to taste, creating a velvety white sauce.

In a large bowl, combine 2 cups of cooked shredded chicken, 1 cup of diced onion, 1 can of diced green chiles, and 1/4 cup of chopped fresh cilantro. Add 1 cup of Monterey Jack cheese and mix well.

Preheat oven to 350°F (175°C) and lightly grease a 9x13 baking dish. Spread a thin layer of white sauce on the bottom.

Spoon chicken filling onto a tortilla, roll it tightly and place seam-side down in the baking dish. Repeat until the dish is filled.

Pour remaining white sauce over the enchiladas and sprinkle with remaining 1 cup of Monterey Jack cheese.

Bake for 25–30 minutes, or until the enchiladas are bubbling and golden.

Let them rest for about 5 minutes before serving.