Preheat Oven: Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Fill Tortillas: Place shredded chicken and cheese in each tortilla. Roll up and arrange in the dish.
Make White Sauce: In a saucepan, melt butter over medium heat. Add flour and cook for 1-2 minutes, stirring constantly. Slowly add chicken broth, cooking until the sauce thickens.
Add Sour Cream & Jalapeños: Remove from heat, stir in sour cream, jalapeños, cumin, and garlic powder. Season with salt and pepper.
Bake: Pour sauce over the enchiladas and top with more cheese if desired. Bake for 25-30 minutes, until hot and bubbly. Garnish with green onions.
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