Preheat the oven to 350°F (175°C).

In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.

Add minced garlic, cumin, chili powder, salt, and pepper to the onions. Cook for another minute.

Stir in the shredded chicken, then pour in half a cup of chicken broth. Mix until combined and heated through.

In a separate bowl, mix the sour cream with the remaining chicken broth until smooth. Reserve some for topping later.

Heat tortillas in a dry skillet for a few seconds on each side until pliable.

To assemble, spread a spoonful of the sour cream mixture on each tortilla, add chicken filling, and roll tightly. Place seam-side down in a greased baking dish.

Once all enchiladas are in the dish, pour the remaining sour cream sauce over them, and top with shredded cheese.

Bake in the oven for 25-30 minutes or until the cheese is bubbly and golden brown.

Remove from the oven and let sit for a few minutes before serving to set the sauce slightly.