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

In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of Monterey Jack cheese. Stir until smooth.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Sprinkle in 1/4 cup of flour and whisk continuously for 1 to 2 minutes.

Stir in 2 tablespoons of taco seasoning and gradually whisk in 2 cups of chicken broth. Cook until the sauce thickens slightly, about 3 to 5 minutes.

Remove from heat and whisk in 1 cup of sour cream and 1 cup of green chiles until fully blended.

Spoon about 1/3 cup of the chicken filling onto each tortilla, roll them up tightly, and place seam-side down in the baking dish.

Pour the creamy white sauce over the enchiladas and sprinkle the remaining Monterey Jack cheese on top.

Bake uncovered for 22 to 25 minutes until bubbling and cheese is melted.

Broil for 2 to 3 minutes for extra crispiness.

Let cool for 2 to 3 minutes before serving.