Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, 1 cup of cheese, milk, garlic powder, onion powder, and salt and pepper. Mix everything until well combined.

Take a tortilla and add about 1/4 cup of the chicken mixture in the center. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish.

Repeat the process with the remaining tortillas and filling until the dish is filled.

In a separate bowl, combine any remaining chicken mixture with an additional splash of milk to create a sauce, then pour it over the enchiladas.

Sprinkle extra cheese on top, then cover the dish with aluminum foil.

Bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Once done, let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.