Prep the Oven & Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic or glass baking dish with olive oil or cooking spray.

Toss Chicken Filling: In a medium bowl, combine shredded chicken with cumin, garlic powder, salt, pepper, and 1 cup of the shredded Monterey Jack cheese. Toss to distribute seasonings evenly.

Roll the Tortillas: Lay tortillas flat on your counter. Divide the chicken and cheese mixture evenly down the center of each tortilla (about 1/3 cup per tortilla). Roll each tortilla tightly and arrange seam-side down in the prepared baking dish in a single snug row.

Whisk the Velvety Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in flour and cook for 1 to 2 minutes until bubbling and lightly golden. Slowly stream in chicken bone broth while whisking constantly to prevent lumps. Simmer for 3 to 4 minutes until thickened and glossy. Remove saucepan from heat and stir in sour cream, undrained diced green chiles, and onion powder until completely smooth and creamy.

Smother & Cheese: Pour the warm green chile sour cream sauce evenly over the tops of all rolled tortillas, ensuring every corner is coated. Sprinkle the remaining 1.5 cups of shredded Monterey Jack cheese across the top.

Bake to Bubbly Perfection: Bake uncovered at 375°F (190°C) for 20 to 22 minutes until sauce is bubbling enthusiastically around the edges and cheese is melted. Broil on HIGH for 2 minutes for light golden toasted spots. Garnish with chopped fresh cilantro and serve with fresh lime wedges.