Preheat the oven to 350°F (175°C).

In a skillet, heat olive oil over medium heat and sauté onions for about 3-4 minutes until translucent.

Mix shredded chicken, half the enchilada sauce, cumin, garlic powder, salt, and pepper in the skillet. Cook for another 3-4 minutes.

Lay out flour tortillas and spoon the chicken mixture onto each. Roll them tightly and place seam-side down in a greased casserole dish.

Pour remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.

Bake for about 20 minutes until cheese is golden and bubbly.

Let the enchiladas sit for a few minutes before serving. Top with sour cream and chopped cilantro.