Preheat Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Assemble the Enchiladas

In a mixing bowl, combine shredded chicken and 1 cup of the shredded cheese.

Spoon a generous amount of the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.

Make the White Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes until slightly golden.

Slowly add the chicken broth, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.

Reduce heat to low and stir in the sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Mix well, but do not let the sauce boil to prevent curdling.

Assemble and Bake

Pour the white sauce evenly over the enchiladas, ensuring each is well-covered. Sprinkle the remaining 1 cup of cheese on top.

Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Serve and Enjoy

Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro or chopped green onions if desired