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In a large bowl, mix together the shredded chicken breasts, lime juice, onion powder, garlic powder, salt, and pepper. Set aside.
In a medium saucepan, melt the butter over medium heat.
Add the grated garlic and sauté for about 1 minute until fragrant.
Stir in the flour and cook for about 1 minute until it starts to bubble.
Gradually whisk in the chicken broth until the mixture is smooth.
Continue cooking and stirring until the sauce thickens and starts to bubble.
Reduce heat to low and stir in the sour cream and softened cream cheese until fully melted and incorporated. Season with salt and pepper to taste.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Warm the tortillas in the microwave for about 20-30 seconds to make them pliable.
Place a generous amount of the chicken filling in the center of each tortilla, roll them up, and place them seam-side down in the baking dish.
Pour the prepared cream sauce evenly over the enchiladas.
Sprinkle the shredded Monterey Jack cheese on top.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with sliced green onions.
Let it cool for a few minutes before serving.