In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 3-4 minutes, or until the onions become translucent and fragrant.

Stir in 2 cups of shredded chicken along with 1 teaspoon each of cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, stirring frequently.

While the chicken mixture cools slightly, preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Lay 8 flour tortillas flat on your countertop. Spoon about 1/4 cup of the chicken filling and a sprinkle of cheddar cheese onto the center of each tortilla. Roll them up tightly.

In a medium saucepan, whisk together 1 cup of sour cream, 1 cup of heavy cream, and 1 cup of chicken broth over medium heat for 5-7 minutes.

Pour the creamy sauce generously over the rolled enchiladas in the baking dish, ensuring they are well-coated. Sprinkle the remaining cheese on top.

Place the baking dish in the preheated oven and bake for 20-25 minutes.

After baking, let your enchiladas rest for 5 minutes. Garnish with fresh salsa and chopped cilantro.