Prepare your enchilada sauce or open your store-bought sauce. Shred the cooked chicken.

In a large bowl, combine the shredded chicken with cumin, garlic powder, and salt. Mix well.

Add the diced green chilies and ¾ cup of shredded Mexican cheese to the chicken mixture. Stir to combine.

Preheat your oven to 350°F (175°C). Gently warm the flour tortillas in the microwave or a dry skillet until pliable.

Spread ½ cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.

Fill each warmed tortilla with about ½ cup of the chicken mixture. Roll them up tightly and place them seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered. Sprinkle the remaining 1 ¾ cups of shredded cheese on top.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.