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Shred the rotisserie chicken into a separate bowl
Mix shredded chicken with cream cheese, green chilies, taco seasoning, and Mexican cheese blend in a stand mixer
Set the chicken mixture aside
Make a roux by mixing butter and flour, cook for about 5 minutes
Add chicken stock to the roux and simmer until it starts to thicken
Season the sauce with taco seasoning, garlic powder, onion powder, and complete seasoning
Stir in sour cream and heavy cream to the sauce
Add about half a bag of Mexican cheese and a little mozzarella cheese to the sauce and mix until melted and smooth
Wrap white corn tortillas in a damp cloth and microwave for about 30 seconds
Fill each tortilla with two spoonfuls of chicken mixture and a little cheese on top
Roll tortillas tightly
Spread a little sauce on the bottom of an oven-safe dish
Stack the rolled enchiladas in the dish
Pour all remaining sauce on top and spread with a spatula to cover edges
Top with Mexican cheese blend and mozzarella cheese
Sprinkle dried cilantro on top
Bake at 400°F for 20 minutes