4 tablespoons butter
5 tablespoons all purpose flour
2 15-ounce cans chicken broth
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 1/2 teaspoons cumin
1 teaspoon coriander
1 tablespoon chili powder
1/8 teaspoon black pepper
1/3 cup sour cream
kosher salt, to taste
4 ounces (1/2 block) cream cheese (low fat is fine)
1 7-oz can mild green chilis
14-16 ounces cooked, shredded chicken (about 3 1/2 cups)
4 cups shredded Monterey Jack or Pepper Jack cheese, divided
8-10 medium flour or corn tortillas
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with nonstick spray and set aside.
Melt butter in a large skillet over medium heat. When butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it's not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue
Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream. Add salt to taste and set aside.
In a separate mixing bowl, soften cream cheese in microwave until it's easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).
Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.