In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped onion and sauté for 3–4 minutes until translucent.

Add 2 cups of shredded chicken, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper to taste. Cook for another 2–3 minutes.

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.

Take a flour tortilla and spoon about 1/4 cup of the chicken mixture along one edge. Add a sprinkle of shredded cheddar cheese, roll tightly, and place seam-side down in the prepared baking dish.

In a medium saucepan, whisk together 1 cup sour cream, 1 cup heavy cream, and 1 cup chicken broth. Add seasonings and simmer for 5–7 minutes.

Pour the creamy sauce over the assembled enchiladas, then sprinkle with an additional 1 cup of cheddar cheese.

Bake for 20–25 minutes, until cheese is melted and bubbly.

Let the enchiladas rest for 5 minutes before serving. Garnish with fresh salsa and chopped cilantro.