Preheat oven to 375°.
In a small bowl combine chile powder, paprika, cumin, onion powder, oregano, salt, and pepper.* (1 teaspoon chile powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon pepper)
In a large bowl combine shredded chicken*, sour cream, drained green chile, 1 ½ cups mozzarella cheese, 1 ½ cups jack cheese, and spice mixture. (3 cups shredded chicken, 1 cup sour cream, 8 oz green chile*, spice mix)
Place enchilada sauce in a microwave safe bowl and microwave for 1 minute. You just want it to be warm. (28 oz can of green enchilada sauce)
Dip a corn tortilla in the warmed enchilada sauce, then place a heaping spoonful of the chicken mixture into the center of the tortilla and roll up. Place in a 9x13 baking dish and repeat with the remaining tortillas. (14 corn tortillas)
Once all the tortillas are used, pour the remaining enchilada sauce over the rolled enchiladas, and sprinkle with the remaining cheese. (1 cup mozzarella cheese, 1 cup jack cheese)
Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.