Step 1: Preheat the oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

Step 2: Cook the chicken
In a skillet, heat olive oil over medium heat. Add diced chicken. Season with cumin, salt, and pepper. Cook for 7–9 minutes or until fully cooked through. Remove from heat and set aside.

Step 3: Warm tortillas
Microwave tortillas for 30–60 seconds until soft and pliable. This prevents tearing while rolling.

Step 4: Prepare the sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add chicken broth, whisking constantly until smooth. Remove from heat. Stir in sour cream, diced chilies, salt, and pepper. Mix until fully combined and creamy.

Step 5: Assemble the enchiladas
Place 1/8 cup cooked chicken and 2 tbsp shredded cheese in each tortilla. Roll tightly and place seam-side down in the baking dish.

Step 6: Pour sauce and top with cheese
Evenly pour the creamy green chili sauce over the rolled tortillas. Top with the remaining cheese.

Step 7: Bake
Bake uncovered for 20 minutes, or until cheese is melted and sauce is bubbling.

Step 8: Serve
Let rest for 5 minutes. Garnish with cilantro or green onions and serve hot.