Prepare the Tortillas:

Warm the tortillas by either lightly frying them in a small amount of oil or microwaving them until softened. This step ensures they are easy to roll without breaking.

Assemble the Enchiladas:

Take each tortilla and place a portion of the shredded chicken and Monterey Jack cheese in the center. Roll the tortillas tightly and arrange them seam-side down in a shallow baking dish, creating a single layer.

Make the Sour Cream Sauce:

In a medium-sized saucepan, melt the butter over medium heat. Sprinkle in the flour, stirring continuously to form a smooth roux. Gradually add the chicken broth, whisking to avoid any lumps, and cook until the mixture thickens.

Incorporate Sour Cream:

Reduce the heat and stir in the sour cream, mixing until the sauce is heated through but not boiling. If desired, add the jalapeño juice for an extra layer of spice.

Pour and Bake:

Evenly distribute the sour cream sauce over the rolled tortillas in the baking dish. Place the dish in a preheated oven at 350°F (175°C) and bake for approximately 20 minutes, or until the sauce is bubbly and the enchiladas are heated through.

Serve:

Remove from the oven and allow the enchiladas to cool slightly before serving. Enjoy these creamy, savory enchiladas as a comforting main course.