Instructions:
Preheat oven:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare the filling:
In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, shredded cheese, garlic powder, cumin, chili powder, and salt and pepper. Mix everything together until well combined and creamy.
Assemble the enchiladas:
Take a tortilla and spoon about 2-3 tablespoons of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Add sauce and cheese:
Once all the enchiladas are rolled and placed in the dish, pour the enchilada sauce evenly over the top. Make sure each enchilada is coated with sauce. Sprinkle the remaining shredded cheese over the enchiladas.
Bake:
Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly golden.
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