Enchilada Sauce:

To make the sauce add the butter to a saucepan over medium high heat.  Whisk the flour into the melted butter to create a roux.  Slowly, add in the chicken broth and continue to whisk.  Add in the diced green chilies, sour cream, and the Monterey Jack cheese.

Filling:

Combine the chicken, cream cheese, sour cream, green chilies, cumin and Monterey Jack cheese in a medium sized bowl.  

Assemble:

Prepare oven by heating to 350 and spray a 9×13 inch pan with cooking spray. Place a couple of filling ( remember you are making 10) down the center of a tortilla and roll up. Place stuffed tortillas in the prepared pan, and continue until you have used all of the tortillas.

Pour sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until the enchiladas are heated though, the cheese is bubbly and toasted on top.  Garnish with cilantro and serve!