Preheat your oven to 375°F (190°C).

In a large bowl, combine the shredded chicken, half of the cheese, diced onion, cumin, garlic powder, salt, and pepper. Mix well to combine.

In a separate bowl, pour in half of the enchilada sauce and mix with the chicken mixture until evenly coated.

Warm the tortillas slightly in the microwave or on a skillet to make them pliable.

Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased baking dish.

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top.

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

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream and sliced jalapeños, if desired.