Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: Prepare the green chile sauce. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a light roux forms.
Step 3: Gradually whisk in the chicken broth until smooth. Add the heavy cream and bring to a gentle simmer, stirring constantly, until the sauce thickens. This usually takes about 5-7 minutes.
Step 4: Stir in two-thirds of the chopped Hatch green chiles (reserving the rest for topping), cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Remove from heat.
Step 5: In a large bowl, combine the shredded chicken with about 1 cup of the prepared green chile sauce. Add 1 cup of the shredded cheese blend. Mix well to combine.
Step 6: Warm your tortillas slightly to make them more pliable. You can do this in the microwave (30 seconds for a stack) or briefly in a dry skillet over medium heat.
Step 7: Dip each tortilla into the remaining green chile sauce to coat lightly. Place about 1/4 to 1/3 cup of the chicken mixture down the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Step 8: Pour the remaining green chile sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining 1 cup of shredded cheese and the reserved chopped Hatch green chiles.
Step 9: Bake for 20-25 minutes, or until the cheese is bubbly and golden, and the enchiladas are heated through. For an extra golden top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Step 10: Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired. Enjoy your delicious hatch green chili recipes!