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

In a mixing bowl, combine shredded rotisserie chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of Monterey Jack cheese.

In a saucepan, melt butter and whisk in flour to create a roux. Gradually add chicken broth and simmer until thickened.

Stir in ½ cup of Monterey Jack cheese until melted into the sauce.

Warm flour tortillas in the microwave for 20 seconds, scoop ⅓ cup of the chicken mixture into each tortilla, and roll them tightly.

Pour the creamy sauce over the rolled tortillas, topping with remaining Monterey Jack cheese.

Bake the enchiladas in the oven for 22-25 minutes until cheese is bubbly and slightly golden.

Let them rest for 2-3 minutes before serving warm with optional sour cream or cilantro.