My Grandmother's Bake Chicken Enchiladas with Cheesy

Ingredients

• 2 cups cooked, shredded chicken (preferably rotisserie)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can enchilada sauce (10 oz)
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 corn or flour tortillas (8-inch)
• 1 cup additional shredded cheese for topping
• ½ cup enchilada sauce, for drizzling before baking
• Fresh cilantro, for garnish (optional)
• Cooking spray or oil for greasing the baking dish