Preheat your oven to 375°F (190°C).

In a large bowl, combine the shredded chicken, half of the shredded cheese, diced onion, diced green chilies, sour cream, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to ensure all ingredients are evenly combined.

In a separate bowl, warm the enchilada sauce.

Lightly grease a baking dish (approximately 9x13 inches).

Pour a small amount of enchilada sauce into the bottom of the baking dish to coat it.

Place a tortilla in the dish and spoon a portion of the chicken mixture onto the tortilla. Roll it up and place it seam-side down in the dish.

Repeat the process with the remaining tortillas, arranging them snugly in the dish.

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.

Sprinkle the remaining shredded cheese over the top.

Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.

Remove from the oven and let it rest for a few minutes before serving.

Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream, if desired.