Melt butter and saute onions until tender.
Add garlic and flour and saute for 2 to 3 minutes.
Sprinkle in seasoning and add broth, then simmer until thickened.
Stir in sour cream, green chiles, and rotisserie chicken.
Fill each tortillas with ⅓ cup chicken and white sauce, then roll up and place in baking dish.
Top the enchiladas with the remaining chicken sauce mixture then the cheese. Bake until bubbly.
Serve the chicken enchiladas garnished with chopped cilantro, sour cream and green onions.
White enchilada sauce is typically made of onion, broth, flour, enchilada sauce, sour cream or Mexican crema, diced green chiles, and seasoning
Monterey jack is a very common white cheese with good melt-ability.