Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, and onion powder.
Spoon a generous amount of the chicken mixture onto each tortilla, then roll them up tightly.
Place the rolled enchiladas seam-side down in a greased baking dish.
In a separate bowl, mix the remaining sour cream with a little water to thin the sauce slightly and pour it over the enchiladas.
Sprinkle the shredded cheese on top and cover with aluminum foil.
Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
Remove from the oven, garnish with chopped cilantro if desired, and serve hot.
