Swiss-Style Chicken Enchiladas

Prepare the vibrant sauce: In a pan over medium heat, melt butter until it's fully incorporated. Add onions and cook until they're tender, about 5 minutes. Introduce flour into the mix and stir until it's fragrant, taking around 1 to 2 minutes. Pour in broth, followed by green chiles, garlic, salt, and cumin. Allow the flavors to meld together, simmering for 15 minutes or so. Take it off the heat.

Heat up your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Create the delectable pastries: Combine Monterey Jack and Cheddar cheese in a bowl, mixing them together until they're well combined.

In a pan with 1/4 inch of oil over medium heat, cook tortillas one at a time until they're nicely blistered but still soft enough to roll, taking around 10 to 20 seconds per side. Remove them from the oil with paper towels.

Dip both sides of each tortilla in the prepared sauce, then place it on a work surface. Place 2 heaping tablespoons of chicken down the center and about 2 tablespoons of cheese mixture alongside. Roll the tortilla around the fillings, making sure to seal it tightly. Place, seam-side down, into a shallow baking dish. Repeat the process with the remaining tortillas.

Pour some of the prepared sauce over the pastries and add heavy cream. Sprinkle remaining cheese mixture over top and garnish with green onions.

Bake, uncovered, in the preheated oven until the sauce is bubbly and cheese is melted, taking about 20 minutes or so. Remove it from the oven and garnish with olives and cherry tomatoes. Serve immediately alongside remaining sauce on the side.