Preheat the oven to 350°F (175°C).

Heat olive oil in a skillet over medium heat, add diced onion, and sauté until translucent, about 3-4 minutes.

In a mixing bowl, combine shredded chicken, sautéed onion, cumin, chili powder, and half of the cheese.

Warm corn tortillas in the microwave for about 30 seconds.

Spoon some filling into each tortilla, roll tightly and place seam-side down in a greased baking dish.

Pour enchilada sauce evenly over filled tortillas.

Sprinkle the remaining cheese on top.

Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.

Let sit for 5 minutes before serving.