Take a large bowl and add shredded chicken, half of the cheese, sour cream and green chilies. Mix everything well until creamy. The filling should look soft and slightly thick.

Lay one tortilla flat on a clean surface. Add two tablespoons of filling in the center. Roll it tightly and place it seam-side down in the baking dish. Repeat with all tortillas.

Melt butter in a saucepan over medium heat. Add flour and whisk for one minute. Slowly pour in chicken broth and milk. Keep whisking until the sauce becomes smooth and thick.

Add garlic powder, salt and pepper to the sauce. Stir well and let it cook for a few minutes. The sauce should be creamy and slightly thick.

Pour the warm sauce evenly over the rolled tortillas. Make sure every piece is covered well. This helps keep the enchiladas soft and moist while baking.

Sprinkle the remaining cheese over the sauce. Cover all areas for a golden, cheesy finish. The cheese will melt and form a rich topping.

Preheat the oven to 180°C. Place the baking dish inside and bake for 20–25 minutes. The top should turn golden and bubbly.

Take the dish out of the oven and let it rest for five minutes. This helps the sauce settle. It also makes serving easier and cleaner.