Preheat the oven to 350˚.

In large mixing bowl combine the Chicken, 2 cups Cheese, Salsa, Onions, Chili powder, Garlic powder, Salt and Pepper.

Place 3-4 Tbsp. of the Chicken mixture onto a Tortilla, I use a ¼ cup measuring cup loosely packed.

Tightly roll the Tortilla making sure the mixture covers the entire length of the roll.

Place in a lightly greased 13x9 inch baking dish seam side down. Repeat with the remaining tortillas and mixture until you run out of either ingredients or room in the pan.

In a small sauce pan melt the butter over medium heat.

Sprinkle the flour over the butter and whisk constantly for 2 minutes.

Slowly add the Broth to the pan stirring constantly.

Once thickened add the Sour cream and bring to a simmer. Pour the mixture over the Tortillas in the baking dish ensuring the sides and tops are covered and coated.

Sprinkle the remaining cheese over the top and bake at 350˚ until bubbly, 20 minutes.

Serve hot.

Optional garnish with a bit of Cilantro.