White Chicken Enchiladas with Creamy Green Chile Sauce - Quickie Recipe

Ingredients

• 3 cups (420 g) cooked shredded chicken
• 1 1/2 cups (170 g) shredded Monterey Jack cheese, divided
• 1/3 cup (50 g) finely diced yellow onion
• 2 tablespoons chopped canned green chiles
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons (42 g) unsalted butter
• 3 tablespoons (24 g) all-purpose flour
• 2 cups (480 ml) low-sodium chicken broth
• 1 cup (240 g) full-fat sour cream
• 1 can (4 oz or 113 g) mild diced green chiles, remaining from filling
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt, plus more to taste
• 8 medium flour tortillas, about 8 inches each
• 1 cup (115 g) shredded Monterey Jack cheese for topping
• Nonstick spray or 1 teaspoon neutral oil for the baking dish
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges