My hubby took one bite, stomped his foot, and said “WOW!!” – Page 3

Step 3: Assemble the Enchiladas:
- Preheat oven to $37 5^{\circ} F (19 0^{\circ} C)$ .
- In a bowl, mix the shredded chicken with the diced green chilies and about 1/2 cup of the shredded Monterey Jack cheese.
- Fill each flour tortilla with a portion of the chicken mixture. Roll tightly and place seam-side down in a greased baking dish (a 9×13-inch dish works well).
Step 4: Sauce and Cheese:
- Pour the white sauce evenly over the rolled tortillas.
- Sprinkle the remaining Monterey Jack cheese over the top.
Step 5: Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the edges of the sauce are lightly browned.
Step 6: Serve: Let the enchiladas cool for a few minutes. Garnish generously with cilantro, black olives, diced tomatoes, and/or sliced jalapeños. Serve warm.