Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft and fragrant. Add garlic and stir gently.

Mix in shredded chicken, chili powder, cumin, salt and pepper. Cook for five minutes until flavors blend well. If you want a shortcut for the chicken itself, cooking it in an air fryer first gives you incredibly juicy, easy-to-shred meat in no time.

In a bowl, mix cream of chicken soup, sour cream, and chicken broth. Stir until smooth and creamy. Taste the sauce and adjust salt if needed. This sauce will give the enchiladas a rich and soft texture.

If you enjoy making your own sauces from scratch, a homemade garlic drizzle sauce can also add a wonderful depth of flavor to dishes like this one.

Take one tortilla and place some chicken filling in the center. Add a small amount of cheese on top. Roll the tortilla tightly and place it in a baking dish. Repeat with all tortillas.

Pour the creamy sauce evenly over the rolled tortillas. Make sure all enchiladas are covered well. This helps them stay soft and flavorful while baking.

Sprinkle shredded cheddar cheese over the top. Spread it evenly so every bite gets cheesy goodness. This creates a golden and bubbly top after baking.

Preheat your oven to 180°C. Place the baking dish inside and bake for twenty-five to thirty minutes. The cheese should melt and turn slightly golden on top.

Remove the dish from the oven carefully. Let it rest for a few minutes. Sprinkle fresh cilantro on top before serving. Serve warm and enjoy every bite.