In a large skillet over medium heat, whisk together the 2 tablespoons oil and 2 tablespoons flour for 1 minute. Add 2 tablespoons chili powder and whisk another minute to toast the chili powder. Add the 1 teaspoon garlic powder, and 1/2 teaspoon dried oregano.

Slowly whisk in the 2 cups chicken broth, whisking continuously to prevent lumps. Add 3/4 cup tomato sauce and 1/2 teaspoon kosher salt. Simmer until thickened (about 5-10 minutes), whisking occasionally. You don't want it to be super thick, it will continue to thicken as it cools. Set aside 3/4 cup of the sauce for topping the enchiladas and remove the remaining sauce in the skillet from the heat.

Heat oven to 375°F.

Spread a thin layer of sauce from the skillet on the bottom of a 9x13 baking dish.

In a large bowl, combine the 3 cups shredded chicken, 1/2 cup of the shredded cheese, the 4 ounces of softened cream cheese (if using), 1/2 cup sour cream, the can of green chilis (you don't need to drain them), and the 1/2 teaspoon of salt. Stir until well combined.

To prevent the tortillas from breaking, warm them in a hot, dry pan or comal over medium heat just until warm on both sides. Wrap in a clean kitchen towel or tortilla warmer to keep warm.

Dip each tortilla lightly into the red sauce in the skillet, fill with about 1/3 cup of the chicken mixture, and roll tightly. Place seam-side down in the baking dish.

Pour the reserved 3/4 cup sauce over the enchiladas, covering the edges of the tortillas completely. Top with the remaining shredded cheese.

Spray a piece of aluminum foil with cooking spray to prevent foil from sticking and place spray-side-down over the enchiladas. Bake at 375°F for 15-20 minutes. Remove the foil for the last 10 minutes to get the cheese bubbly.

While the enchiladas are baking mince the cilantro and the white or green onions and prep any other garnishes you will serve with them.

Garnish with fresh cilantro, pico de gallo, green onions, avocado and crumbled queso fresco or your favorite garnishes.