Preheat your oven to 375°F. Lightly grease a baking dish with oil. This keeps the enchiladas from sticking. Place the dish aside while you prepare the filling. This step helps everything move smoothly later.

Heat olive oil in a skillet over medium heat. Add chopped onion. Stir until soft and fragrant. Add minced garlic next. Cook for one minute. Be careful not to burn the garlic.

Add shredded chicken to the skillet. Stir gently to combine. Sprinkle salt, pepper, cumin and chili powder. Mix well. Add green chilies. Stir again. Cook for three minutes. The flavors will blend nicely.

In a mixing bowl, add sour cream and cream of chicken soup. Pour in chicken broth. Whisk until smooth. This sauce will keep the enchiladas moist and creamy. Taste and adjust seasoning if needed.

Pour half of the sauce into the skillet with chicken. Stir gently. This coats the chicken evenly. The mixture should look creamy but not watery. Remove the skillet from heat.

Lay tortillas flat on your counter. Spoon chicken mixture into the center. Sprinkle some shredded cheese on top. Roll the tortillas tightly. Place them seam-side down in the baking dish.

Pour the remaining sauce over the rolled enchiladas. Spread evenly with a spoon. Sprinkle remaining cheese generously on top. Make sure edges are covered to prevent dryness.

Cover the dish with foil. Bake for 20 minutes. Remove foil and bake for another 10 minutes. The cheese should melt and bubble. The top should look lightly golden.

Remove the dish from the oven. Let it rest for five minutes. This helps everything set. Sprinkle fresh cilantro if desired. Serve warm and enjoy.