Instructions:
Prepare the chicken: Cook the chicken breast until fully cooked and tender. Shred into small pieces.
Make the white sauce: In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Slowly pour in chicken broth, whisking continuously. Bring to a simmer, stirring occasionally, until thickened. Reduce heat and stir in sour cream, garlic powder, onion powder, salt, and pepper.
Assemble the enchiladas: Preheat oven to 375°F. Fill each tortilla with chicken, green chilies, and cheese. Roll and place seam-side down in a greased baking dish. Pour white sauce over tortillas and sprinkle with remaining cheese.
Bake: Bake for 20-25 minutes, or until cheese is melted and bubbly.
Serve: Garnish with cilantro, black olives, tomatoes, and jalapeños. Serve warm.
