In a mixing bowl, combine shredded chicken with 2–3 tablespoons enchilada sauce, cumin, garlic powder, onion powder, salt, pepper, and diced green chiles if using. Fold in sour cream (or Greek yogurt) until just coated—moist but not soggy.

Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish (or two 8×8 pans) to prevent sticking.

Warm tortillas in a dry skillet or microwave (wrapped in a damp towel) until pliable to avoid cracking.

Fill each tortilla with a generous spoonful of chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the prepared pan.

Pour remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.

To freeze: Cover tightly with foil, label with date and baking instructions, and freeze up to 3 months.

To bake fresh: Preheat oven to 375°F (190°C). Bake covered for 25–30 minutes, then uncover and bake 10–15 minutes until hot and bubbly with lightly browned cheese.

To bake from frozen: Preheat oven to 375°F (190°C). Bake covered for 45–60 minutes (until center is hot), then uncover and bake 10–15 minutes until bubbly and golden.

Rest 5–10 minutes before serving. Garnish with cilantro or green onions if desired.