Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the cooked chicken, 1 cup of shredded cheese, sour cream, cumin, and garlic powder.

Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

Place a generous amount of the filling in each tortilla, then roll them up tightly.

Spread a thin layer of enchilada sauce at the bottom of a baking dish. Lay the rolled tortillas seam-side down in the dish.

Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining cheese generously on top.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and broil for an additional 5 minutes until the cheese is bubbling and golden.

Let the enchiladas rest for a few minutes before serving.