In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
In a medium saucepan, whisk the flour and broth until smooth
Bring it to a boil, and cook for about 2 minutes
Remove from heat, and let it cool off for a few minutes
Stir in the sour cream and 1 cup of the cheese - stir until cheese is melted
Pour the sauce over the enchiladas
Sprinkle the rest of the cheese on top
Bake, at 350° for 15-20 minutes or until its bubbling
Top with your choice of toppings - optional ideas above