In a large bowl, combine 1/2 the cheese, chicken, sour cream, cream cheese, soup, chilies (in half of the mixture), onion powder, pepper and salt and hot sauce. Spoon about 1/2 cup off center on each tortilla; roll up. Put some enchilada sauce in bottom of pan. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Top with some red enchilada sauce to keep tortillas from drying out while baking.
Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.