Creating these delicious enchiladas is a breeze if you follow these simple steps:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C).
2. Prepare Filling: In a large bowl, combine the shredded chicken, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix well until the chicken is evenly coated with spices.
3. Make the Sauce: In a separate bowl, mix the sour cream and cream of chicken soup until smooth. Add half of the green chilies to the sauce and stir to combine.
4. Assemble Tortillas: Warm the flour tortillas slightly in the microwave for about 20 seconds to make them more pliable.
5. Fill the Tortillas: Spoon about ⅓ cup of the chicken mixture into the center of each tortilla. Roll it tightly and place seam-side down in a greased 9×13 inch baking dish.
6. Add Sauce: Pour the remaining sour cream sauce over the top of the rolled enchiladas. Spread it evenly to cover all the tortillas.
7. Top with Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the enchiladas.
8. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Cool and Garnish: Once done, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro if desired.
10. Serve: Cut the enchiladas into portions and serve hot, garnished with additional sour cream or salsa if you like.