White Chicken Enchiladas in 45 Minutes

Instructions:

1. In a large mixing bowl, combine the softened cream cheese and Greek yogurt until smooth.
2. Fold in the shredded chicken, drained green chiles, 1 cup of Monterey Jack cheese, cumin, and salt. Mix until chicken is evenly coated.
3. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until pale and nutty.
4. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Simmer for 3-5 minutes until thickened.
5. Remove sauce from heat and stir in the Greek yogurt, lime juice, and garlic powder until velvety.
6. Preheat oven to 350°F (175°C).
7. Lightly warm corn tortillas in a skillet or microwave for 15 seconds to make them pliable.
8. Fill each tortilla with chicken mixture, roll tightly, and place in a 9x13 inch baking dish.
9. Pour the white sauce over the enchiladas and top with the remaining 1 cup of Monterey Jack cheese.
10. Bake for 20-25 minutes until the cheese is melted and bubbly.