Preheat oven to 350° F and grease a 9x13 baking dish.

In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).

Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.

In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.

Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.

Pour the sauce over the enchiladas and top with remaining cheese.

Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

Serve with hot sauce, refried beans, and Spanish rice on the side.