Preheat your oven to 375°F (190°C).
In a skillet over medium heat, warm the enchilada sauce and diced green chilies together. Add cumin, garlic powder, salt, and pepper to taste. Stir to combine and heat through for about 3–5 minutes.
In a mixing bowl, combine the shredded chicken with 1/2 cup of the warm enchilada sauce mixture. Stir until the chicken is coated evenly.
In a 9x13-inch baking dish, spread a small amount of enchilada sauce on the bottom to prevent sticking.
Take a tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Top with sour cream and chopped cilantro, if desired. Serve warm!