Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, and shredded cheese. Add in the sliced green onions, chopped cilantro, garlic powder, and onion powder. Mix together until well combined.

Heat a tablespoon of olive oil in a skillet over medium heat. Quickly warm each corn tortilla for about 10-15 seconds on each side.

Spoon a generous portion of the creamy chicken filling onto each tortilla, carefully rolling them up tightly. Position the rolled tortillas seam-side down in a greased baking dish.

Pour the green enchilada sauce evenly over the top of the enchiladas.

Place the baking dish in the preheated oven and bake for 25-30 minutes.