Step 1

Preheat oven to 350°F. Lightly spray a 9x13 baking dish with non-stick spray and set aside.

Step 2

To a large mixing bowl, add the shredded chicken, chili powder, and 1 cup of cheese, and mix together.

Step 3

Divide the mixture evenly between the 8 tortillas. Fold the tortillas then roll up and place seam side down in the prepared baking dish.

Step 4

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.

Step 5

Stir in sour cream, can of chiles, cilantro, black pepper, onion powder, and garlic powder. Do not let it boil.

Step 6

Pour the sauce over the enchiladas and top with remaining cheese.

Step 7

Bake 20-22 minutes and then place under high broil for 3 minutes to brown the cheese.