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Preheat the oven to 400°F and grease a 9x13 casserole dish.
Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, ¼ tsp salt, pepper, garlic powder and paprika; beat until combined.
Divide the enchilada sauce mixture into two bowls, add ⅔ of the sauce into a large bowl. Set aside the remaining ⅓ of the sauce for the top.
Add the shredded chicken with 2 cups cheese to the first bowl with ⅔ of the sauce. Mix with a spatula to combine.
Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
Pour the reserved ⅓ of sauce over the tortillas and top with remaining ½ cup cheese (add more cheese if desired).
Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.