2 large skinless, boneless chicken breast halves
3 cups water
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 (7 ounce) can chopped green chilies, divided
1/2 cup diced onion
3 large cloves garlic, minced
 
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
1 cube chicken bouillon
1/2 cup sour cream
salt and pepper to taste
oil for frying
8 (8 inch) flour tortillas
8 ounces shredded Monterey Jack cheese