In a mixing bowl, combine the shredded chicken, cream cheese, 1/2 cup of the shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until well-combined.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Warm the tortillas briefly in the microwave or on a skillet to make them pliable.
Take one tortilla, add a portion of the chicken mixture down the center, then roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the filled tortillas and sprinkle the top with the remaining shredded cheese.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
Once done, remove from the oven and let cool for a few minutes before serving. Garnish with cilantro, sour cream, and avocado.
