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Preheat the oven to 350 degrees.
In a large bowl, mix together the shredded chicken, half of the monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
Evenly distribute the filling into the center of each tortilla. Roll them up and place them seam side down into a greased 9”x13” baking dish.
In a medium sized skillet, melt the butter over medium-high heat. Add the flour and the rest of the taco seasoning packet. Whisk it into the butter for about 3 minutes.
Slowly whisk in the chicken stock and stir in the rest of the shredded monterey jack cheese and sour cream. Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth.
Now season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle the top with a little dried parsley (optional).
Place them in the center rack of the oven for about 25 minutes or until hot and bubbly. Let them rest for 5 minutes, serve warm and enjoy!