Preheat your oven to 350°F (175°C).

In a pan over medium heat, drizzle in olive oil and add the chopped onion. Sauté until translucent, about 3-4 minutes.

Stir in the minced garlic, cumin, and chili powder, cooking for another minute until fragrant.

Combine the cooked shredded chicken into the onion-garlic mixture. Pour in the chicken broth and cream of chicken soup, and stir. Let it simmer for 5-7 minutes until heated through and slightly thickened.

Off the heat, mix in half of the sour cream.

Take a tortilla, add a generous amount of the chicken mixture down the center, and sprinkle with cheese. Roll it up tightly and place it seam-side down in a baking dish. Repeat for all tortillas.

In a bowl, combine the remaining sour cream with a splash of chicken broth to create a smooth sauce. Pour it over the rolled enchiladas and top with remaining cheese.

Pop the dish into the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.