Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté until soft.

Stir in 2 minced garlic cloves, cooking for an additional minute.

Add 2 cups of shredded cooked chicken and spices: 1 teaspoon each of salt and black pepper, 1 teaspoon of ground cumin, and 1 tablespoon of chili powder, along with 1 can of green chilies.

Cook for about 3 minutes or until the chicken is heated through.

Whisk together 1 cup of sour cream, 1 can of cream of chicken soup, and 1 cup of chicken broth until smooth.

Mix half of the creamy sauce into the chicken mixture until well combined.

Lay medium-sized flour tortillas flat and spoon generous chicken mixture onto the center. Roll tightly and place seam-side down in the baking dish.

Pour the remaining creamy sauce evenly over the enchiladas and top with shredded cheese.

Cover with aluminum foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes.

Let the enchiladas rest for 5 minutes before serving, garnished with freshly chopped cilantro.