In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes, stirring frequently. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of cumin, mixing until aromatic. Pour in 1/2 cup of chicken broth, along with 1/2 cup of salsa verde and 1 finely chopped chipotle pepper in adobo. Stir in 4 ounces of whipped cream cheese and 2 cups of shredded chicken, ensuring the mixture is warm and combined, roughly 3–5 minutes.

In a saucepan over medium-low heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute until lightly golden. Gradually add 1 cup of chicken broth while whisking continuously to avoid lumps. Allow the mixture to simmer and thicken for 3–5 minutes. Remove from heat and stir in 1/2 cup of sour cream and 1 cup of shredded Monterey or Pepper Jack cheese until creamy and well combined. Season with salt to taste.

Preheat your oven to 375°F (190°C). Take a 9x13-inch baking dish and grease it lightly. Working with each 6-inch flour tortilla, place about 1/4 cup of the shredded chicken mixture in the center, roll it up tightly, and place seam-side down in the dish. Repeat until all tortillas are filled. Once assembled, pour the cheesy sour cream sauce evenly over the rolled enchiladas, ensuring they are generously covered.

Slide the baking dish into the preheated oven and bake uncovered for 15–20 minutes, or until heated through and the sauce is bubbling. For a golden top, you can broil for an additional 2–3 minutes, watching closely to prevent burning. Once done, remove from the oven and let cool slightly.

Sprinkle freshly chopped cilantro or sliced green onions on top of the enchiladas for a burst of color and flavor. Serve the Small Batch Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce hot and enjoy!