Mix together the 2 cups shredded chicken, ¾ cup shredded pepper jack cheese, 5 oz cream cheese, and 2 tsp garlic powder for the filling.
In a saucepan, melt 3 tbsp butter, then add 3 tbsp flour and 1 tbsp taco seasoning and cook for 1 minute.
Whisk in 2 cups chicken broth until smooth, then add ½ cup pepper jack cheese and cook until thickened.
Remove from heat and stir in 1 cup sour cream and 4 oz green chilis.
Scoop filling into tortillas, roll up, and place in a greased baking dish.
Pour sauce over the top and bake.
