1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

2. In a large mixing bowl, combine shredded cooked chicken, softened cream cheese, diced green chiles, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, salt, and pepper. Mix thoroughly until well combined.

3. In a separate medium saucepan, combine the canned red enchilada sauce, chicken broth, 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp garlic powder. Whisk together until smooth. Bring to a gentle simmer over medium heat, then reduce heat to low and keep warm.

4. Dip each tortilla into the warm enchilada sauce, coating both sides. Lay the sauced tortilla flat on a clean surface. Spoon about 1/4 to 1/3 cup of the chicken filling down the center. Sprinkle about 1 tablespoon of shredded cheese over the filling. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

5. Pour any remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining shredded cheese over the top.

6. Bake for 20-25 minutes, until cheese is melted and bubbly and enchiladas are heated through.

7. Remove from oven. Let rest for 5-10 minutes before serving. Garnish with optional toppings as desired.