Place the shredded chicken into a large bowl. Preheat the oven to 375 and grab two 13×10 inch casserole dishes.

Heat a large saucepan to medium. Add a splash of olive oil, the garlic, and green chilies, and stir until fragrant, 1-2 minutes.

Add the oregano, cumin, and butter, and allow the butter to melt completely.

Stir in the flour and cook for about 1 minute (to get rid of the flour taste), then whisk in the broth. Bring the heat up to high, until bubbling, and continue to whisk. When there are no lumps, remove them from the heat. Stir in the sour cream and whisk until smooth. Stir in the red enchilada sauce. Season well with salt and pepper.

Add a couple of tablespoons of the sour cream mixture to the chicken and a couple of handfuls of cheddar cheese. This isn’t exact; you just want the chicken to be moist and cheesy.

Ladle some sauce onto the bottom of each baking dish – just enough to cover the bottom.

Heat your tortillas in the microwave for 20-30 seconds, until soft.

Start with one tortilla and fill with chicken along the middle portion of the tortilla. You don’t want to add too much chicken; just add enough for a serving. Roll up the tortilla and place seam-side down in the casserole dish. Continue with the rest of the tortillas and chicken. You’ll have 8-10 enchiladas in each pan.

Cover the enchiladas with sauce, making sure that no tortilla is left uncovered. Next, cover completely with cheese. Be super generous here. 🙂

Cover the casseroles with foil and bake for 30 minutes until bubbling. To brown the cheese, remove the foil and broil for 2-3 minutes (just keep an eye on it).

Serve with fresh chopped cilantro on top!