In a mixing bowl, combine shredded chicken, cream cheese, sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Preheat the oven to 350°F (175°C).

In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.

Gradually whisk in chicken broth and heavy cream. Add cumin, salt, and pepper. Cook until thickened, about 5 minutes.

Spread a small amount of white sauce on the bottom of a baking dish.

Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.

Pour the remaining white sauce over the enchiladas and sprinkle with monterey jack cheese.

Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.

Let cool for a few minutes before serving.