Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, add the softened cream cheese. Add half the green chilies, the garlic powder, salt, and pepper. Mash with a fork until well combined. Add the chicken and 1 cup of the shredded cheese. Stir well.

Divide the chicken mixture between the 8 tortillas. Mash the chicken mixture into a thin line down the center of the tortillas (I use my hands for this). Tightly roll up the tortillas around the chicken mixture. Place the tortillas seam side down in the baking dish.

Make the sauce. Add the butter to a sauce pot and place it over medium heat. Once the butter is melted, add the flour. Whisk until combined. Cook 1 minute. Add the chicken broth, taco seasoning, and the remaining green chilies. Whisk until no flour lumps remain. Bring to a boil, stirring often. Once the sauce is thick, remove the pot from the heat. Add the sour cream to the sauce. Stir until smooth.

Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.

Bake for 25 minutes, until the cheese is melted and the sauce is bubbling around the edges of the dish.

Cool for 10 minutes before serving.