Prep Ingredients: Begin by shredding the rotisserie chicken into bite-sized pieces while preheating your oven to 350°F (175°C). Soften the cream cheese by letting it sit at room temperature for about 30 minutes. Gather your diced green chiles, spices, and cheese so everything is within reach.

Make Filling: In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, sour cream, diced green chiles, cumin, and garlic powder. Mix thoroughly until creamy, about 3-5 minutes.

Prepare White Sauce: In a saucepan over medium heat, melt butter and stir in flour to create a roux. Cook for about 2 minutes, then whisk in chicken broth and heavy cream. Cook until the sauce thickens, around 5-7 minutes.

Assemble Enchiladas: Lightly char the tortillas, then spread a tablespoon of white sauce onto each tortilla. Place a scoop of the chicken mixture along the center, roll tightly, and place seam-side down in a baking dish.

Top and Bake: Pour the remaining white sauce over the enchiladas, sprinkle Monterey Jack cheese, and bake for 25-30 minutes until bubbly and golden.

Rest and Serve: Allow the enchiladas to rest for 10 minutes before serving. Garnish with cilantro if desired.