Preheat your oven to 350°F (175°C) and prepare a baking dish with nonstick cooking spray.

In a skillet, cook the chicken for 6-7 minutes per side until golden brown and cooked through. Let cool and shred.

In a bowl, combine shredded chicken, garlic, cream cheese, chili powder, and green chiles into a creamy filling.

Assemble the enchiladas by placing filling in tortillas, rolling them up, and placing seam-side down in the baking dish.

Combine chicken broth and chili powder in a saucepan, simmer, and pour over the rolled enchiladas.

Top with cheese, cover with foil, and bake for 20-25 minutes; remove foil for the last 5 minutes.

Let cool briefly before serving with sour cream and cilantro garnish.