Preheat your oven to 350°F (175°C).

In a large bowl, combine the shredded chicken, cream cheese, ½ cup cheddar cheese, salsa, garlic powder, and cumin.

Mix until well combined.

Take a tortilla and spoon about ¼ cup of the chicken mixture into the center.

Roll the tortilla tightly and place it seam-side down in a greased baking dish.

Repeat with the remaining tortillas and filling.

Pour the enchilada sauce over the rolled tortillas.

Sprinkle the remaining cheddar cheese on top.

Bake in the preheated oven for 25 minutes until bubbly.

Garnish with chopped green onions and jalapeños before serving.