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1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine, cooking for an additional 2-3 minutes. Remove from heat.
4. Lay out the tortillas and spoon the chicken mixture evenly onto each. Sprinkle some of the cheddar and Monterey Jack cheese over the chicken, reserving some cheese for topping.
5. Roll up each tortilla and place seam-side down in the prepared baking dish.
6. In a bowl, whisk together the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper, and salt until smooth.
7. Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Garnish with salsa and fresh cilantro, if desired, and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Servings: 4-6
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