Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the shredded chicken, diced onions, garlic powder, cumin, salt, and pepper.

Warm the corn tortillas in a skillet or microwave until pliable.

Spread a thin layer of enchilada sauce on the bottom of a baking dish.

Take a tortilla, fill it with a portion of the chicken mixture, and roll it tightly.

Place the rolled enchiladas seam-side down in the baking dish. Repeat until all tortillas are filled.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with cheese.

Cover the baking dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10–15 minutes or until the cheese is bubbly and golden brown.

Let the enchiladas cool for a few minutes before serving, garnished with your favorite toppings.