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

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

Melt 4 tablespoons of butter in a medium saucepan over medium heat, then whisk in 1/4 cup of flour for 1-2 minutes to create a roux.

Gradually whisk in 2 cups of chicken broth and add taco seasoning, stirring until the mixture thickens, about 2-3 minutes.

Remove the saucepan from heat and stir in 1/2 cup of shredded Monterey Jack cheese, followed by sour cream and green chiles.

Spoon approximately 1/3 cup of the filling into each tortilla, roll tightly, and place seam-side down in the baking dish.

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

Bake uncovered for 22-25 minutes or until bubbly and cheese is melted. Optionally, broil for an additional 2-3 minutes until golden.

Let the enchiladas rest for 5 minutes before serving.