Preheat oven to 350°F. Spray one 9x13 and one 9x9 glass dish with cooking spray and set aside. {If you have a larger casserole/lasagna pan, use that.} Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dishes.

Sauce: Melt butter over medium heat in saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth and bring to boil to thicken. Reduce heat to low and add in milk, sour cream, diced green chiles, cumin, and salt & pepper to taste. Cook another minute to heat thoroughly. Pour sauce over filled tortillas and spread to the edges. Slide a rubber scraper/spatula between each enchilada to make sure that sauce gets on all sides.

Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot. May broil the top to brown the cheese. Serve hot.