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In a large bowl, mix together the cream cheese, shredded chicken, green chilies, cilantro, cumin, garlic powder, onion powder, and 1 cup of shredded cheese.
Spoon the chicken mixture onto each tortilla, roll them up and place them seam side down in a greased 9×13 inch baking dish.
Pour the enchilada sauce over the top of the tortillas, making sure they are all coated.
Sprinkle the remaining shredded cheese on top.
Cover the dish with foil and bake for 20-25 minutes.
Remove the foil and bake for an additional 5-10 minutes.
