Making Chicken Enchiladas II is straightforward when following these steps:

1. Preheat your oven to 375°F (190°C).
2. Sauté the onion: Heat olive oil in a pan over medium heat. Add the chopped onion and cook until translucent.
3. Combine filling: In a bowl, mix shredded chicken, sautéed onion, cumin, chili powder, garlic powder, salt, and pepper.
4. Warm the tortillas: You can wrap the tortillas in a damp paper towel and microwave them for about 30 seconds to make them pliable.
5. Fill the tortillas: Place about 1/4 cup of the chicken mixture in each tortilla, roll tightly, and place seam-side down in a greased 9×13 inch baking dish.
6. Add sauce: Pour enchilada sauce over the rolled tortillas, ensuring they are well covered.
7. Top with cheese: Sprinkle shredded cheese evenly over the top of the sauced enchiladas.
8. Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the cheese is bubbly and golden.
9. Cool slightly: Remove from the oven and let the enchiladas sit for 5-10 minutes before serving.
10. Garnish: Serve with sour cream and fresh cilantro if desired.

Following these steps will deliver an incredible Chicken Enchiladas II that everyone will adore!