Recipe:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, half of the shredded Monterey Jack cheese, half of the shredded cheddar cheese, chopped cilantro (if using), ground cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. In a separate bowl, whisk together the red enchilada sauce and chicken broth until smooth.
4. Pour a small amount of the enchilada sauce mixture into the bottom of the prepared baking dish, spreading it evenly to coat the bottom.
5. Place a generous portion of the chicken and cheese mixture onto each flour tortilla, spreading it along the center.
6. Roll up the tortillas tightly and place them seam-side down in the baking dish, arranging them snugly next to each other.
7. Pour the remaining enchilada sauce mixture over the rolled tortillas, ensuring that they are fully covered.