1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the diced green chilies, cumin, and shredded chicken, mixing well. Cook for another 2-3 minutes to blend the flavors.
4. In a separate bowl, combine the sour cream, cream of chicken soup, and chicken broth. Stir until smooth and well mixed.
5. Spread a thin layer of the sour cream mixture over the bottom of the prepared baking dish.
6. Warm the tortillas slightly to make them more pliable. Place a generous spoonful of the chicken mixture in the center of each tortilla, sprinkle with some cheese, and roll it up tightly. Place seam side down in the baking dish.
7. Pour the remaining sour cream mixture over the rolled tortillas, ensuring they are covered evenly. Sprinkle the remaining cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. If you like a little extra browning, you can broil for an additional 2-3 minutes.
9. Remove from oven and let it cool slightly. Garnish with fresh cilantro before serving, if desired.

Cooking these enchiladas always brings a smile to my face, as I recall my grandmother’s expert hands rolling tortillas with love and dexterity. It’s a tradition worth passing on.