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Preheat oven to 375°F.
Mix together shredded chicken, fire roasted tomatoes, cumin, chili powder and garlic powder.
Pour ¼ cup of enchilada sauce in the bottom of a baking dish.
Lay out the tortillas on a flat surface. Evenly fill each tortilla with the chicken mixture.
Roll up the tortillas and place them into the baking dish, seam side down. Top with the remaining enchilada sauce and cheese.
Bake for 15 minutes or until the cheese has melted.
Garnish with chopped cilantro before serving.