Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little butter.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
1 tablespoon olive oil, 1 medium medium yellow onion, finely chopped, 2 cloves cloves garlic, minced
Add the undrained can of diced green chilies to the skillet. Pour in the cream of chicken soup and the chicken broth. Stir well to combine.
1 4-ounce can diced green chilies, undrained, 1 15-ounce can cream of chicken soup, 1/2 cup chicken broth
Add the ground cumin, dried oregano, salt, and black pepper to the sauce. Stir everything together thoroughly and bring the mixture to a gentle simmer. Let it simmer for about 2-3 minutes, stirring occasionally, until the sauce has slightly thickened.
1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, or to taste, 1/8 teaspoon black pepper, or to taste
Stir the shredded cooked chicken into the creamy sauce. Ensure the chicken is evenly coated. Remove the skillet from the heat.
3 cups cooked shredded chicken
To make the tortillas more pliable and easier to roll, you can warm them slightly. You can do this by wrapping them in a damp paper towel and microwaving them for about 30 seconds, or by a quick dip in warm enchilada sauce or a dry skillet.
12 (6-inch) flour tortillas
Spoon about 1/4 cup of the chicken and sauce mixture onto the center of each warmed tortilla. Sprinkle a tablespoon or two of the shredded Monterey Jack cheese over the chicken filling.
2 cups shredded Monterey Jack cheese
Tightly roll up each filled tortilla and place it seam-side down in the prepared baking dish. Arrange the enchiladas snugly next to each other to help them keep their shape.
Pour any remaining creamy chicken sauce evenly over the tops of the rolled enchiladas, ensuring they are well-covered. Sprinkle the remaining shredded Monterey Jack cheese and all the shredded cheddar cheese over the top of the sauce.
2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 15 minutes.
Remove the aluminum foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are starting to lightly crisp.
Let the White Chicken Enchiladas rest for about 5 minutes before serving. This allows the flavors to meld and makes them easier to serve. Serve hot with your favorite optional toppings.
Optional Toppings: Sour cream, chopped cilantro, sliced avocado, salsa verde
