In a large mixing bowl, combine the shredded chicken, 1 cup of cheddar cheese, cream cheese, garlic powder, onion powder, cumin, salt, and black pepper. Mix well until all ingredients are fully incorporated.

This mixture will be the filling for your enchiladas, providing a creamy and flavorful base.

In a medium saucepan over medium heat, combine the red enchilada sauce, chicken broth, chili powder, cumin, and garlic powder.

Stir well and bring to a simmer. Allow to cook for about 5-7 minutes, letting the flavors meld together.

Preheat your oven to 350°F (175°C).

Spread a thin layer of the enchilada sauce on the bottom of a baking dish to prevent sticking.

Take a warmed corn tortilla, spoon about ¼ cup of the chicken filling into the center, and roll it up tightly. Place seam-side down in the baking dish.

Repeat this process with the remaining tortillas and filling.

Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with 1 cup of shredded cheddar cheese.

Cover the baking 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 bubbly and golden.

Remove from the oven and let cool for a few minutes.

Garnish with chopped cilantro before serving.

Serve hot with additional enchilada sauce on the side if desired.