In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, half of the shredded cheese, enchilada sauce, cumin, garlic powder, and onion powder. Mix until well combined.

Preheat the oven to 350°F (175°C).

Warm the corn tortillas in a skillet until pliable. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up, and place seam-side down in a greased baking dish.

Repeat with remaining tortillas and filling.

In a saucepan, combine the enchilada sauce and heavy cream. Heat over medium heat until warmed through.

Pour the sauce over the assembled enchiladas in the baking dish. Sprinkle the remaining shredded cheese on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Garnish with chopped green onions and serve hot.