Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Combine the shredded rotisserie chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of the shredded Monterey Jack cheese in a large mixing bowl.

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/4 cup of flour to form a roux.

Slowly whisk in 2 cups of low-sodium chicken broth into your roux, add taco seasoning and simmer until thickened.

Remove from heat and stir in half of the remaining Monterey Jack cheese until melted.

Warm tortillas slightly and spoon about 1/3 cup of the chicken filling onto each tortilla, rolling them tightly.

Mix remaining sauce with 1 cup of sour cream and optional green chiles. Pour over the rolled tortillas.

Bake in preheated oven for 22-25 minutes, or until edges are bubbling.

Optionally broil for an additional 2-3 minutes for a crispy top.

Let rest for 2-3 minutes before serving.