Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream cheese, half of the shredded cheese, sour cream, chicken broth, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Mix until well combined.
Take a low-carb tortilla and place ¼ cup of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
Pour the green enchilada sauce evenly over the top of the rolled tortillas.
Sprinkle the remaining shredded cheese over the sauce-covered tortillas.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the tortillas are heated through.
Once baked, remove from the oven and let it cool slightly. Garnish with fresh cilantro if desired before serving.