Cook chicken: Preheat oven to 350°F (175°C). Season chicken with ½ tsp garlic powder, 1 tsp cayenne, salt, and pepper. Bake 30–35 minutes until cooked through. Cool slightly, then shred.

Sauté vegetables: Melt butter in a large skillet over medium heat. Add onions and jalapeños; cook about 5 minutes until softened. Add cream cheese and stir until smooth and creamy.

Season filling: Stir in remaining garlic powder, cayenne pepper, paprika, chili powder, and cumin. Add shredded chicken and mix well to coat evenly. Remove from heat.

Assemble enchiladas: Spread half the enchilada sauce in a greased 9×13‑inch baking dish. Lay out tortillas, add chicken mixture down the center of each, and sprinkle 1 tbsp of cheese in each. Roll tightly and place seam side down in dish.

Bake: Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Cover loosely with foil and bake 30 minutes, removing foil for the last 10 minutes to brown.

Serve: Let rest 5 minutes before serving. Garnish with cilantro and a squeeze of lime if desired.