Best White Chicken Enchiladas

8-10 flour tortillas (6-inch size, soft)
Fresh cilantro (for garnish, optional)
1 lime (cut into wedges, optional)

Instructions:

Instructions:
1. Prepare the Chicken Filling:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Add the diced green chilies and mix well. Cook for 2-3 minutes to combine the flavors.

Remove from heat and stir in the shredded Monterey Jack  cheese and cilantro (if using). Set aside.

2. Make the  White Sauce:

In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly.
Gradually add the chicken broth, whisking to avoid lumps, and bring the mixture to a simmer. Cook for about 3-5 minutes until it starts to thicken.
Reduce the heat to low and stir in the sour cream and cream cheese. Whisk until the cream cheese melts and the sauce is smooth.
Stir in the shredded cheese, garlic powder (if using), salt, and pepper. Cook for an additional 2-3 minutes until the sauce is thickened and cheesy. Remove from heat.

3. Assemble the Enchiladas: