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Preheat oven to 375°F.
In a large bowl, stir together the chicken, 1 ½ cups of the mozzarella cheese, 2 cups of the Monterey Jack cheese, sour cream, cumin, and chili powder. Season with salt and pepper and stir until well combined.
Wrap tortillas in a damp paper towel and microwave for 1 minute.
Place ⅓ cup of chicken mixture in center of tortilla, then roll tightly. Place seam side down in a 9x13-inch baking dish. Repeat with remaining tortillas.
Pour enchilada sauce over the top of the rolled tortillas, then top with remaining cheese.
Bake until cheese is melted and bubbly, about 25 minutes. Enjoy!