In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.

1. Add the shredded chicken to the skillet, then sprinkle with cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes until heated through. Remove from the heat and set aside.
2. In a bowl, mix together the sour cream, green enchilada sauce, and diced green chilies until smooth.
3. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Take each tortilla and spoon a generous amount of the chicken mixture down the center. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
4. Pour the creamy enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses on top of the sauce.
5. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is hot.
6. Remove from the oven, garnish with fresh cilantro, and serve hot.