Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, mince your garlic cloves and measure out all dry spices (salt, pepper, cumin, garlic powder, onion powder, and cayenne). Grate the pepper jack cheese if it isn't already grated—freshly grated melts much more smoothly than pre-shredded. Remove the 1.25 cups of yogurt from the refrigerator and let it sit on the counter for a few minutes to take the chill off; this prevents it from curdling when added to the warm sauce.

Melt 3 tablespoons of butter in a medium pot over medium heat. Once melted, add 3 tablespoons of flour and whisk continuously for about 1-2 minutes to create a roux—this cooks out the raw flour taste and thickens the sauce. Pour in the 1.75 cups of chicken broth gradually while whisking to prevent lumps from forming. Add the spice mixture from Step 1 (salt, pepper, garlic powder, onion powder, and cayenne), stirring to combine evenly.

Bring the broth mixture to a gentle boil, stirring occasionally, then reduce heat to medium-low and let it simmer for 3-5 minutes until slightly thickened. Remove from heat and slowly pour in the room-temperature yogurt from Step 1 while stirring constantly—this prevents curdling and ensures a creamy texture. Fold in the 4 oz of green chiles for the sauce. I like to taste the sauce at this point and adjust the seasoning if needed; green chiles can vary in intensity, so you might want a pinch more salt or cumin. Set aside to cool slightly.

In a large mixing bowl, combine the 2.5 cups of shredded chicken, minced garlic from Step 1, 1 cup of greek yogurt, 4 oz of green chiles, the remaining 1.25 teaspoon salt, 0.75 teaspoon pepper, and 1.25 teaspoon cumin. Mix thoroughly until the chicken is evenly coated and all ingredients are distributed. Fold in 1.5 cups of the pepper jack cheese to complete the filling. This mixture should be creamy and well-seasoned.

Warm the 12 tortillas in the microwave wrapped in a damp paper towel for 30-40 seconds to make them pliable and easier to roll without cracking. Spread approximately 1/2 cup of the green chile sauce from Step 3 evenly across the bottom of your prepared baking dish. Working with one tortilla at a time, place about 1/3 cup of the chicken filling from Step 4 slightly off-center on each tortilla, then roll it tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in a single layer.

Pour the remaining green chile sauce from Step 3 evenly over the top of the rolled tortillas, making sure each one gets covered. Sprinkle the remaining 1.5 cups of pepper jack cheese (or any extra from your grating) over the sauce. Bake uncovered in your preheated 375°F oven for 25-35 minutes, until the sauce is bubbling around the edges and the cheese is melted and starting to brown. If you'd like extra color and crispiness on top, broil for 2-3 minutes under high heat—watch carefully to prevent burning.

Let the enchiladas rest for 5 minutes out of the oven before serving—this helps them set slightly and makes plating easier. I always let them cool just a bit because the filling stays hotter longer and the sauce sets up enough that the enchiladas hold together when served. Arrange on plates and garnish with fresh cilantro, sliced jalapeños for heat, and serve with lime wedges on the side for brightness.