• Preheat the oven to 350˚F. Melt two tablespoons of butter in a large skillet. Add the cubed chicken and minced garlic. Cook for 7-8 minutes, until cooked through. Remove the chicken from the pan and set it aside.
• Spread 1/2 cup of the enchilada filling (recipe below) in the center of a 6-inch tortilla, roll it up and place seam side down in a 9×13 pan with a few tablespoons of sauce spread on the bottom of the pan.
• Once all of the tortillas are in the pan, pour the reserved enchilada sauce (recipe below) of the top and sprinkle with shredded cheddar cheese.
• Bake at 350˚F for 30 minutes.
• Sprinkle with chopped cilantro before serving.

Enchilada Sauce and Filling

• Using the same skillet, melt three tablespoons of butter over medium heat.
• Whisk in the flour and cook for about 1 minute, stirring constantly.
• Whisk in the chicken broth. Turn heat to low and stir in the shredded cheddar cheese, white beans, salsa verde, sour cream softened cream cheese, mild green chilies, and pepper until combined.
• Set aside two cups of the mixture.
• Chop the chicken and add it to the remaining sauce.