Pre-heat oven to 350 degrees
Shred roasted chicken breast meat and set aside. If you don't have already roasted check meat, pan fry 2 chicken breasts, shred and set aside.
In a skillet on medium, heat olive oil, then sauté onion and garlic for about 5 minutes until the onion softens. Add Garlic powder, Cumin, Chipotle powder and onion powder and cook until fragrant, about 2 minutes.
Note: Chipotle powder is spicy, so it's optional!
Add 3/4 cup of enchilada sauce. Once the sauce is hot, reduce heat to low and continue cooking for another 10 minutes stirring occasionally.
While the sauce is cooking, prepare your baking dish... Add 1/2 cup of enchilada sauce to the bottom of the dish and spread evenly, then sprinkle about 1/2 cup of cheese evenly across the bottom of the dish.
Stack the tortillas on a microwave safe plate and cover with a wet paper towel. Heat in the microwave for 15 - 20 seconds to soften. As an alternative, you can heat them in a covered skillet on your stove for a few minutes to soften.
Add 1/8 of the chicken mix to each tortilla along with a small spoonful of enchilada sauce and cheese. Roll and place seam side down in the baking dish.
After all tortillas are in the baking dish, pour 3/4 cup of enchilada sauce and sprinkle remaining cheese over the top of the enchiladas.
Bake for 25 minutes until cheese is golden brown.
After removing from oven, sprinkle with chopped green onions and cilantro. Serve and enjoy!