Preheat your oven to 350°F (175°C). Gather your ingredients while the oven warms up.

In a large mixing bowl, combine the cooked shredded chicken, roasted and chopped Hatch chiles, ground cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

Fill each tortilla with a generous amount of the filling mixture, roll it tightly, and place seam-side down in a greased baking dish.

Pour the green enchilada sauce evenly over the enchiladas.

Sprinkle shredded cheese over the enchiladas to cover them completely.

Bake for 25-30 minutes until the cheese is melted and bubbly.

Let them cool for 10-15 minutes, then garnish with sour cream and cilantro before serving.