Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil.

In a large skillet, heat olive oil, sauté diced onion for 3-4 minutes until translucent, and then add minced garlic, cumin, chili powder, salt, and pepper. Cook for 1 more minute.

In a mixing bowl, combine sautéed mixture with shredded chicken, refried beans, corn, and cheese. Mix gently.

Soften corn tortillas in the microwave for about 30 seconds until warm.

Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.

Whisk together sour cream, heavy cream, and chicken broth in a separate bowl until smooth. Pour over enchiladas.

Sprinkle remaining cheese on top, cover with foil, and bake for 25-30 minutes until bubbly and golden. Remove foil in last 5 minutes for extra crispiness.

Let the enchiladas rest for 5 minutes after removing from the oven, then garnish with cilantro before serving.