Cheesy Chicken Enchiladas

4 T butter
5 T flour
2 (15-oz) cans chicken broth
1 ½ tsp garlic powder
1 tsp onion powder
1 ½ tsp cumin
1 tsp coriander
1 T chili powder
1/8 tsp pepper
1/3  cup sour cream
2-3 shakes Tabasco sauce (or similar hot sauce)
Salt to taste
4 oz. cream cheese
1 (7-oz) can diced green chiles
3 ½ cups cooked, shredded chicken
4 cups shredded Monterey Jack cheese, divided
8-10 medium flour tortillas

Preheat oven to 350°.  Lightly great 9x13 inch pan and set aside.
Melt butter in a large skillet over medium heat.  When butter is melted and bubbly, add flour and stir to combine.  Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes.  Slowly add chicken broth, whisking until smooth.  Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper.  Bring sauce to a simmer and stir until thickened, 3-4 minutes.  Remove from heat and whisk in sour cream and hot sauce.  Add salt to taste and set aside.

In a separate mixing bowl, soften cream cheese in microwave until it is easily stirred.  Add green chiles and ½ cup reserved sauce.  Stir to combine and add chicken and 2 cups Monterey Jack cheese.

To make the tortillas easier to roll, place between damp paper towels and microwave 15-20 seconds.  Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly.  Pour 1 cup sauce into the bottom of  prepared pan and spread evenly.  Place tortillas snugly in pan.  Pour all remaining sauce on top of the tortillas and top with remaining 2 cups cheese.  Bake 30-35 minutes, until hot and bubble throughout and cheese is melted.