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

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

In a medium saucepan, melt 4 tablespoons of butter. Whisk in 1/4 cup of flour to form a roux and cook until lightly golden.

Gradually whisk in 2 cups of chicken broth and add taco seasoning. Simmer until thickened.

Remove from heat and stir in 1/2 cup of shredded Monterey Jack cheese until melted.

Lay a tortilla flat and spoon approximately 1/3 cup of the chicken mixture onto the center. Roll tightly and place seam-side down in the dish.

Allow the white sauce to cool slightly, then whisk in 1 cup of sour cream and fold in the diced green chiles. Pour over the rolled enchiladas.

Sprinkle 1 cup of shredded Monterey Jack cheese over the enchiladas. Bake uncovered for 22-25 minutes until bubbling.

Switch on the broiler and cook for an additional 2-3 minutes for a golden finish.

Let the enchiladas rest for 2-3 minutes before serving. Garnish with fresh cilantro if desired.