SAUCE: Position a rack in the center of the oven and preheat the oven to 375ºF. Add the butter to a saucepan over medium heat. Once melted, saute the onions for 4-5 minutes or until translucent. Whisk in the flour and allow it to cook for 1 minute. Gradually pour the chicken stock as you whisk until the mixture is lump-free. Add the salsa verde and garlic powder. Stir then simmer the sauce for 2 minutes or until it thickens, then add the sour cream (see note.) Add 1 cup of the Monterey Jack cheese and stir to combine. When the cheese melts, remove from heat and add 2 tablespoons of the cilantro.

ASSEMBLE: In a bowl, stir together ½ cup of prepared sauce with the shredded chicken, lime juice, and diced green chilies. Spray a 9x13 baking dish with non-stick spray. Ladle ½ cup of prepared sauce into the baking dish and spread it out. Lay a tortilla on a clean surface, spoon ¼ cup of the chicken filling into the tortilla, sprinkle some of the remaining cheese, roll the tortilla up, and place seam side down in baking dish. Repeat with remaining tortillas. Drizzle the enchiladas with ½ of the remaining sauce.

BAKE: Cover the casserole dish with foil and bake for 16-20 minutes or until tortillas heat through. Remove the foil, drizzle the remaining sauce over the enchiladas (or you can ladle this on right before serving) and continue to bake for another 5 minutes. Top with remaining cilantro before serving!