1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. If using raw chicken: Place chicken breasts in a large skillet with 2 cups chicken broth, garlic powder, cumin, and salt. Bring to boil, reduce heat, cover, and simmer 15-18 minutes until internal temperature reaches 165°F.

3. Remove chicken and let rest 5 minutes, then shred with two forks. If using rotisserie chicken, simply shred the meat.

4. In a large bowl, whisk together sour cream, cream of chicken soup, green chiles with liquid, ½ cup chicken broth, garlic powder, cumin, onion powder, salt, and pepper until smooth.

5. In a medium bowl, combine shredded chicken with 1 cup of the sour cream sauce and 1 cup Monterey Jack cheese. Mix well.

6. Spread ½ cup sour cream sauce across the bottom of the prepared baking dish.

7. Working with one tortilla at a time, place ⅓ cup chicken mixture down the center. Roll tightly and place seam-side down in the dish.

8. Repeat with remaining tortillas, arranging them snugly side-by-side.

9. Pour remaining sour cream sauce evenly over all enchiladas, spreading to cover completely.

10. Sprinkle remaining 2 cups Monterey Jack cheese and 1 cup cheddar cheese over the top.

11. Cover with aluminum foil and bake for 25 minutes.

12. Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden.

13. Let stand 5-10 minutes before serving. Garnish with green onions and cilantro.