Preheat oven to 350°. In a large bowl, mix cream cheese, onion powder, cumin, salt, and pepper until smooth. Stir in chicken.
Place 1/4 cup chicken mixture down the center of each tortilla(roti). Roll up and place seam side down in two greased baking dishes.
In a medium saucepan, melt butter. Whisk in flour and let cook and thicken for 1 minute, add chicken broth and whisk until smooth. Stir in cream and green chili. Take the sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese. Bake, uncovered until cheese is melted.
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