Preheat the oven to 350°F (175°C).
In a large bowl, combine shredded chicken, garlic powder, onion powder, cilantro, salt, and pepper.
In a separate bowl, mix together sour cream and cream of chicken soup until smooth.
Spread a small amount of the sour cream mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with the chicken mixture and roll them up tightly.
Place the rolled tortillas seam-side down in the prepared baking dish.
Pour the remaining sour cream mixture over the top of the enchiladas, and sprinkle with cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with extra cilantro before serving, if desired.
