Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix shredded chicken, green chiles, sour cream, 1 ½ cups shredded pepper jack, garlic powder, cumin, salt, and pepper.
Spoon the mixture evenly into each tortilla, roll them up, and place seam-side down in the prepared dish.
Pour green enchilada sauce evenly over the top, then sprinkle with additional pepper jack cheese.
Bake uncovered for 20–25 minutes, or until hot and bubbly with melted cheese on top.
Let sit for a few minutes, then garnish and serve warm with your favorite toppings!
