Preheat the oven to 375°F (190°C).

In a large skillet, combine the shredded chicken, half of the enchilada sauce, diced onion, ground cumin, and garlic powder. Cook over medium heat for about 5 minutes until heated through.

Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

On each tortilla, place a generous scoop of the chicken mixture and a sprinkle of cheese. Roll them up tightly and place them seam-side down in a baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.

Cover the baking dish with aluminum foil and bake for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 5 minutes until cheese is melted and golden brown.

Let cool for a few minutes and serve warm topped with sour cream.