Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about ½ cup of enchilada sauce into the bottom of the prepared dish, spreading it evenly.
Step 2: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, drained green chilies, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined and the mixture is creamy.
Step 3: Warm the tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly dipping each tortilla into a shallow pan of warm enchilada sauce for a few seconds to make them pliable.
Step 4: Assemble the enchiladas: Lay a warm tortilla flat. Spoon about ¼ cup of the chicken mixture down the center of the tortilla. Sprinkle with about 1 tablespoon of shredded cheese.
Step 5: Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture, arranging them snugly side-by-side in the dish.
Step 6: Once all enchiladas are rolled and in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are well-coated.
Step 7: Sprinkle the remaining 1.5 cups of shredded cheese generously over the sauced enchiladas.
Step 8: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is simmering. For a golden-brown top, you can broil for the last 2-3 minutes, watching closely to prevent burning.
Step 9: Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. Garnish with optional toppings like fresh cilantro, diced avocado, or extra sour cream. Serve hot and enjoy this delicious chicken enchilada recipe!