Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

1. In a large bowl, mix the shredded chicken, cream of chicken soup, diced green chilies, sour cream, garlic powder, cumin, chili powder, and paprika. Stir everything together until fully combined.
2. In a skillet, heat the olive oil over medium heat. Lightly fry the tortillas for about 10-15 seconds on each side to make them pliable (skip this step if you’re using flour tortillas, which don’t need frying).
3. Spread a small amount of enchilada sauce in the bottom of the prepared baking dish.
4. To assemble the enchiladas, take one tortilla at a time, spoon some of the chicken mixture onto the center, then roll it up tightly and place it seam-side down in the baking dish.
5. Continue rolling the tortillas and placing them in the dish until the chicken mixture is used up.
6. Pour the remaining enchilada sauce over the top of the rolled tortillas, then sprinkle with shredded cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions or cilantro, if desired.
9. Serve hot with your favorite sides such as rice, beans, or a simple salad.