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Preheat oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray.
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Place cream cheese in a microwave-safe bowl, cover with paper towel, and heat in 15-second intervals until very soft.
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In a large bowl, mix softened cream cheese, sour cream, and salsa until smooth. Add shredded chicken and mix well to combine. Season with garlic powder, salt and pepper if desired.
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Pour about half the enchilada sauce into the bottom of the prepared baking dish.
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Warm tortillas according to package directions to make them pliable.
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Place about 1/2 cup of chicken mixture down the center of each tortilla. Top with 1-2 tablespoons of cheese.
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Roll tortillas tightly and place seam-side down in the prepared dish.
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Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
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Cover tightly with foil and bake for 25-30 minutes.
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Remove foil and bake an additional 5 minutes or until cheese is melted and bubbly.
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Let stand 5 minutes before serving. Top with desired garnishes.
