Preheat oven to 350F degrees. Spray 9x13-inch baking dish with nonstick cooking spray.
In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
Place chicken mixture into each of the 10 flour tortillas.
Roll them all up and place them in the prepared baking dish.
In a medium sauce pan, melt 3 Tablespoons butter.
Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
Add 2 cups chicken broth and whisk until smooth.
Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas.
Top with 1 cup shredded Monterey Jack Cheese.
Bake for about 20-25 minutes.
If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Video
Notes
TIPS FOR COOKING AND SHREDDING CHICKEN:
You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
Once chicken is cooked, you'll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.