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Preheat your oven to 350°F.
Make the filling. Combine the jalapeños, green chiles, 1 cup of the shredded cheese, cream cheese, cumin, garlic powder, and shredded chicken in a bowl and mix until thoroughly combined.
Dump the enchilada sauce into a shallow bowl, and dip each side of a tortilla into the sauce. Then place the tortilla flat into a 9"x13" casserole dish.
Fill the tortilla with the filling. I usually use about a quarter cup. Roll the tortilla around the filling and place it fold-side-down into the casserole dish. Repeat until you've used all of your tortillas or filled your casserole dish.
Top the enchiladas with the remaining enchilada sauce and shredded cheese, making sure to equally distribute the sauce throughout the dish. Then sprinkle the remaining cheese over the top.
Bake! We bake ours uncovered until the cheese melts and starts to get a little crispy, about 20 minutes.