In a medium-size bowl, stir together the chicken, 1 cup of the shredded cheese, the onion, 1/2 cup sour cream, salt, cumin, and garlic powder.
Assemble the Enchiladas
In a small saucepan heat the salsa until warmed, but not too hot. It's easiest to make enchiladas with your hands and you don't want to burn them.
Transfer the warmed salsa to a wide bowl or baking dish.
In a skillet, heat a tortilla over medium heat until it's warm and pliable, then place it in the warmed salsa.
Place another tortilla in the skillet to warm while you work on filling the first one.
Flip the first tortilla over and remove it to a cutting board, scraping it lightly along the edge of the bowl to remove excess sauce.
Spread 1/4 cup of the enchilada filling down the middle of the tortilla, roll, and place in a 9x13 baking dish.
Repeat until all the tortillas or filling are used.
Topping the Enchiladas
Whisk together the remaining salsa and sour cream and pour it over the finished enchiladas.
Top with the remaining shredded cheese.
Bake at 375°F for 10-15 minutes or until the cheese is melted and the enchiladas are heated through.
Top with diced tomatoes, jalapenos, avocado, etc. as desired.
Notes
You can use Monterey jack cheese blend, pepper jack cheese, or even a mild cheddar for these.
These freeze really well, so make a double batch and have a freezer meal ready to go. Cook from frozen, covered, at 375°F for 35-45 minutes, uncovering for the last 10 minutes.