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beaucait
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Preheat oven to 350 degrees. Lightly spray a 9x13 baking dish with non-stick spray and set aside.
To a large mixing bowl, add the shredded chicken, chili powder, and 1 cup of cheese, and mix together. Roll up in tortillas and place in pan.
Divide the mixture evenly between the 8 tortillas. Fold the tortillas then roll up and place seam side down in the prepared baking dish.
In a medium saucepan, melt the butter then stir in flour and cook one minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream, can of chiles, cilantro, black pepper, onion powder, and garlic powder. Do not let it boil.
Pour the sauce over the enchiladas and top with remaining cheese.
Bake 20-22 minutes and then place under high broil for 3 minutes to brown the cheese.