In a large bowl, mix softened cream cheese, enchilada sauce, and sour cream until smooth and creamy. Scrape the sides of the bowl to fully combine.

Add shredded chicken, cheddar cheese, garlic powder, onion powder, and chili powder. Stir well until the mixture is thick and evenly combined with no dry spots.

Lay tortillas flat on a clean surface. Make sure they are soft and easy to roll.

Spread the filling evenly across each tortilla, leaving a small border around the edges to prevent overflow.

Roll each tortilla tightly into a log shape, pressing gently as you roll to keep it firm and compact.

Wrap each roll in plastic wrap and place in the refrigerator for at least 1 hour to allow the filling to set.

Remove from the refrigerator and unwrap. Place on a cutting board and slice into small pinwheels using a sharp knife.

Arrange on a serving plate and serve chilled or slightly cool.