Preheat the oven to 350°F (175°C).

In a mixing bowl, combine shredded cooked chicken, half of the cheese, ground cumin, chili powder, garlic powder, salt, and black pepper.

Lightly warm the corn tortillas in a large skillet over medium heat for about 30 seconds on each side to make them pliable.

Spread a thin layer of enchilada sauce on the bottom of the baking dish, then place a spoonful of the chicken mixture in the center of each tortilla and roll up tightly. Place seam-side down in the dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.

Cover the baking dish with aluminum foil and bake at 350°F (175°C) for 20 minutes.

Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly golden.

Let the enchiladas rest for 5 minutes, garnish with chopped fresh cilantro if desired, and serve hot.