Preheat oven to 350. Grease a 9x13 pan.
Mix cooked chicken, chili powder and 1 c cheese together. Roll up in tortillas and place in pan.
In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream, can of chiles, cilantro, black pepper, onion and garlic powder. Make sure you don't bring this to a boil - you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
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