In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until it becomes translucent. Stir in 2 cups of shredded chicken, 1 teaspoon of cumin, 1 tablespoon of chili powder, and salt and pepper to taste. Cook for another 2-3 minutes, ensuring all ingredients are well combined and aromatic.

While the filling is simmering, preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil to prevent sticking.

Lay out 8 flour tortillas on a clean surface. Spoon about 1/4 cup of the chicken filling down the center of each tortilla, followed by a sprinkle of 1 cup of cheese. Carefully roll each tortilla tightly, placing them seam-side down in your prepared baking dish.

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. Gradually stir in 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of cayenne pepper. Continue stirring for about 5-7 minutes until the sauce thickens.

Once your sauce has thickened, pour it generously over the assembled enchiladas. Sprinkle the remaining cheese on top.

Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and golden brown.

After baking, let your Cheesy Chicken Enchiladas rest for about 5 minutes. Top with fresh salsa and a sprinkle of chopped cilantro. Serve warm.