- Combine 1/2 WBP spice tin (about 2 tbsp) with softened butter. Spread liberally over chicken. Set aside.
- Heat a large skillet over medium-high. Toast tortillas dry in the skillet for 30-60 seconds each side. Wrap in foil to from drying out and set aside.
- Turn the skillet to medium and add chicken breast. Cook about 5-7 minutes each side or until cooked through. Transfer to clean cutting board and let cool.
- While chicken is cooking, add chilis to blender and puree until smooth. Add cooking oil, flour, and half of remaining spice tin (about 1 tbsp) to a small sauce pot. Cook over medium heat until mixture begins to bubble, stirring constantly.
- Add chilis and water to sauce pot and whisk to combine. Allow sauce to return to a simmer, stirring often. Once at a simmer, turn off heat and set sauce aside.
- Preheat oven to 350 degrees Fahrenheit. Add sour cream, pepper jack, and remaining spice blend to a large bowl. Finely dice or shred the chicken and add to bowl. Combine.
- Assemble enchiladas by adding about 1/4 cup chicken filling to the center of the tortilla and roll closed. Place filled tortillas in a casserole dish, seam side down.
- Pour prepared green chile enchilada sauce over the enchiladas. Bake for 30 minutes, or until sauce bubbles around the edges. Garnish with cotija cheese and parsley.
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