Make the chicken filling

• Shred the rotisserie chicken into a mixing bowl.
• Add the shredded Monterey Jack cheese, softened cream cheese, green chiles and half of the taco seasoning.
• Mix until evenly combined.

Fill and roll the tortillas

• Spray a baking dish with cooking spray.
• Evenly distribute the filling among the tortillas and roll them up.
• Place them seam side down in the baking dish.

Make the white sauce

• Melt the butter in a saucepan with the flour and the remaining taco seasoning.
• Slowly whisk in the chicken stock until smooth.
• Add the sour cream and the rest of the Monterey Jack cheese and stir until melted.

Bake the enchiladas

• Pour the sauce evenly over the enchiladas.
• Bake until hot and bubbly.