Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

In a large bowl, combine the shredded chicken, 1/2 cup Monterey Jack cheese, green onions, and cilantro. Mix well and set aside.

Warm the tortillas in the microwave or on a skillet until pliable to prevent cracking when rolling.

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden and fragrant.

Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3-4 minutes.

Remove from heat and stir in sour cream, chopped green chilies, cumin, garlic powder, salt, and pepper until smooth.

Dip each tortilla briefly into the sauce, then fill with about 1/4 cup of the chicken mixture and a sprinkle of mozzarella cheese. Roll up and place seam side down in the prepared baking dish.

Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining Monterey Jack and mozzarella cheese.

Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Remove from oven and let rest for 5 minutes before serving.

Garnish with sliced avocado, extra chopped cilantro, and lime wedges as desired.