Directions
Preheat the oven to 375 degrees Fahrenheit. In a large bowl, combine the shredded chicken, 1 cup of cheddar cheese, 1 cup of enchilada sauce, the onion, cumin, garlic powder, and salt. Spread 1/2 cup of enchilada sauce across the bottom of a baking dish. Divide the chicken mixture among the tortillas, roll them tightly, and arrange them seam-side down in the dish. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes until bubbly. Top with sour cream and cilantro before serving.