Let’s make some magic happen in the kitchen with these easy-to-follow steps:

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish and set it aside.
2. In a medium-sized saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it’s golden and bubbly.
3. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Let it simmer for about 3-4 minutes until slightly thickened.
4. Remove the saucepan from heat and stir in the sour cream and green chilies. Season with garlic powder, salt, and pepper to taste.
5. In each tortilla, place a generous amount of shredded chicken and a sprinkle of Monterey Jack cheese. Roll them up tightly and place seam-side down in the prepared baking dish.
6. Pour the sour cream sauce evenly over the enchiladas, ensuring they are well-covered.
7. Sprinkle the remaining Monterey Jack cheese over the top, because who doesn’t love extra cheese?
8. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Allow to cool slightly before serving. Enjoy the smiles and satisfied sighs from your family!

These steps have been tried and tested in my very own kitchen, and I promise they never fail to impress.