Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with nonstick cooking spray.

In a large skillet, heat a bit of oil over medium heat. Add the chicken breasts, cooking for about 6-7 minutes per side until no longer pink. Remove, cool slightly, and shred.

In a mixing bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles. Mix until evenly coated.

Take a tortilla and spoon a generous amount of filling in the center. Roll tightly and place seam-side down in the baking dish. Repeat for all tortillas.

In a saucepan, combine chicken broth and extra chili powder. Simmer for 3-5 minutes.

Pour the sauce over the filled tortillas, sprinkle with cheese, cover with foil, and bake for 20-25 minutes. Remove foil for the last 5 minutes.

Garnish with sour cream and cilantro before serving.