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Preheat your oven to 375°F (190°C).
In a large bowl, mix together the cooked chicken, garlic powder, chicken broth, flour, and taco seasoning.
In a separate bowl, mix together the cream cheese, 1 cup of the Monterey jack cheese, salsa verde and sour cream.
Pour half of the chicken mixture into a baking dish.
Spoon half of the cream cheese mixture evenly over the chicken in the baking dish.
Roll up the tortillas and place them seam-side down in the baking dish.
Repeat the process with the remaining ingredients, layering the chicken mixture and the cream cheese mixture.
Sprinkle the remaining Monterey jack cheese on top of the enchiladas.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!
TIP: for easy shredding chicken use hand mixer on low