Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. Add 1 finely chopped onion, 1 teaspoon chili powder, 1 teaspoon garlic powder, and ½ teaspoon cumin. Sauté for about 5 minutes until translucent.

Deglaze the pan with ½ cup chicken broth, followed by ½ cup salsa verde, 4 ounces of whipped cream cheese, 1 finely chopped chipotle pepper, and 2 cups shredded chicken. Stir well and let simmer for 3-4 minutes.

In a medium saucepan, melt 2 tablespoons of butter over medium-low heat. Whisk in 2 tablespoons of all-purpose flour for about 1-2 minutes until light golden.

Gradually pour in 1 cup of chicken broth while whisking continuously to avoid lumps. Bring to a simmer for about 5 minutes until it thickens. Stir in 1 cup shredded cheese, ¼ cup salsa verde, and ½ cup sour cream, mixing until creamy.

Preheat oven to 375°F (190°C). Spoon about ½ cup of chicken filling into each warm tortilla, roll tightly, and place seam-side down in a greased baking dish.

Pour the cheesy sour cream sauce generously over all tortillas. Bake uncovered for about 15 minutes until edges are bubbling and heated through.

Allow to cool slightly, then serve warm garnished with fresh chopped cilantro or green onions.