Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.

Soften cream cheese in the microwave in 15-second intervals until smooth.

Mix cream cheese, sour cream, and salsa until smooth, then add shredded chicken and season with garlic powder, salt, and pepper.

Spread half of the enchilada sauce evenly in the bottom of the baking dish.

Warm tortillas until soft and flexible.

Fill each tortilla with about ½ cup chicken mixture and 1–2 tablespoons cheese, roll tightly, and place seam-side down in the dish.

Pour remaining sauce over the tortillas and sprinkle with remaining cheese.

Cover with foil and bake for 25–30 minutes until heated through.

Remove foil and bake 5 more minutes until cheese is melted and bubbly.

Let rest for 5 minutes, then add toppings and serve.