Preheat your oven to 350°F (175°C). A well-heated oven is essential for ensuring even cooking throughout your enchiladas.
In a mixing bowl, combine the shredded rotisserie chicken, diced green chiles, cumin, garlic powder, salt, and onion powder. Stir until all the ingredients are well mixed.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or microwave for 15 seconds to make them pliable.
Take a warm tortilla and place about 1/3 cup of the chicken filling in the center. Roll it up tightly and place it seam-side down in the greased baking dish.
Pour the green enchilada sauce evenly over the tortillas in the baking dish, ensuring all enchiladas are coated.
Dollop the sour cream over the enchiladas, then sprinkle the shredded cheese evenly on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and slightly golden.
Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro, diced avocado, or a squeeze of lime if desired.
