Cook the chicken until fully cooked through, boiling for 15-20 minutes or baking at 375°F (190°C) for 25-30 minutes until internal temperature reaches 165°F (75°C). Shred into bite-sized pieces.

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until translucent and fragrant.

Add the shredded chicken, cumin, and chili powder. Season with salt and pepper, cooking for an additional 3-5 minutes to meld flavors.

Preheat the oven to 375°F (190°C). Pour a small amount of red enchilada sauce into the bottom of a 9x13-inch baking dish.

Fill each tortilla with 2-3 tablespoons of chicken mixture and a sprinkle of cheese, rolling tightly and placing seam-side down in the baking dish.

Pour remaining enchilada sauce over the enchiladas and sprinkle with cheese. Ensure each enchilada is well-coated.

Cover with foil and bake for 20-25 minutes, then remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden brown.

Allow the enchiladas to rest before serving, garnishing with chopped cilantro and serving with sour cream.