Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour 1 cup of salsa evenly across the bottom.

In a bowl, combine the shredded chicken, chopped onion, cumin, chili powder, and 1 cup of cheese. Stir until well mixed.

Warm tortillas briefly in a skillet or microwave to make them more pliable.

Spoon about ⅓ cup of the chicken mixture down the center of each tortilla. Roll up snugly and place seam-side down in the prepared baking dish.

Pour remaining salsa over the rolled enchiladas, ensuring each tortilla is fully coated.

Sprinkle the top with the remaining cheese and bake for 20–25 minutes, or until cheese is bubbly and enchiladas are heated through.

Garnish with chopped cilantro and serve with sour cream on the side.