Preheat your oven to 350°F (175°C). Gather your ingredients including shredded meat, tortillas, and sauce.

In a large mixing bowl, combine cooked shredded chicken or beef with roasted, chopped Hatch green chiles, ground cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly to create a flavorful filling.

Warm each corn tortilla for about 30 seconds on each side in a dry skillet over medium heat. Stack them and cover with a kitchen towel to keep warm.

On each warm tortilla, spoon a generous amount of the filling mixture, roll it tightly, and place seam-side down in a greased baking dish. Repeat until all filling is used.

Pour green enchilada sauce generously over the top, ensuring all enchiladas are well coated.

Sprinkle shredded cheese over the sauced enchiladas and place in the preheated oven.

Bake for 25-30 minutes until cheese is melted and bubbly, with edges slightly golden.

Remove from oven and let cool for 10-15 minutes to set before serving.

Garnish with sour cream and fresh cilantro before serving.