In a skillet over medium heat, add olive oil. Sauté the chopped onion until translucent. Add the shredded chicken, ground cumin, garlic powder, salt, and black pepper. Mix well and cook for about 5 minutes, allowing the flavors to meld.

Prepare the Tortillas

In a separate pan, warm the corn tortillas until they are pliable. This makes them easier to roll without tearing.

Assemble the Enchiladas

Take a warmed tortilla, add a portion of the chicken filling, and roll it up tightly. Place the rolled tortilla seam side down in a baking dish. Repeat until all tortillas are filled.

Add Sauce and Cheese

Pour the red enchilada sauce over the assembled enchiladas, ensuring that they are well-covered. Sprinkle the shredded cheese on top.

Bake

Preheat the oven to 375°F (190°C) and bake the enchiladas for about 20 minutes until the cheese is melted and bubbly.

Serve

Remove from the oven and let sit for a few minutes. Serve hot, garnished with fresh cilantro or sour cream if desired.