Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Lightly warm the tortillas in the microwave for 20-30 seconds to make them more pliable.
Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
Once all the enchiladas are rolled up and in the dish, pour the white sauce evenly over the top, covering all of the tortillas.
Sprinkle with extra shredded cheese (about 1 cup) over the top of the sauce.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the edges of the tortillas start to turn golden.
5. Serve:
Remove the enchiladas from the oven and let them sit for a few minutes before serving.
Garnish with fresh cilantro and serve with lime wedges for extra flavor. These go wonderfully with a side of Mexican rice, black beans, or a simple green salad.
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