Preheat and Prep: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish.

Make the Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the plain flour and cook for about 1 minute, stirring constantly. This cooks out the raw flour taste.

Create the Sauce Base: Gradually pour in the chicken stock while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-5 minutes, until it has thickened enough to coat the back of a spoon.

Finish the Creamy Sauce: Remove the saucepan from the heat. Stir in the soured cream, garlic powder, onion powder, and cumin until smooth. Season with salt and pepper to your taste. This is the heart of our white enchiladas!

Prepare the Filling: In a large mixing bowl, combine the shredded chicken, about 150g of the grated Monterey Jack cheese, and the drained green chillies. Pour about 120ml (1/2 cup) of the white sauce into the chicken mixture and stir until everything is well combined.

Assemble the Enchiladas: Lay a tortilla flat. Spoon about an eighth of the chicken filling down the centre. Roll it up snugly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling. What works best for me is arranging them tightly together in the dish.

Sauce and Bake: Pour the rest of the creamy white sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining grated cheese over the top.

Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly golden brown.

Rest and Garnish: Let the enchiladas rest for 5-10 minutes after taking them out of the oven. This helps them set up a bit and makes serving easier. Garnish with fresh coriander, spring onions, and jalapeños if you like, then serve warm.