Preheat your oven to 375°F (190°C) and grease a baking dish.

Combine the cooked shredded chicken, sour cream, finely diced onion, ground cumin, and half of the shredded cheese in a bowl.

Warm the flour tortillas in the microwave or on a skillet until they are nice and pliable.

Fill each tortilla with a generous spoonful of the chicken mixture, then roll them tightly and place them seam-side down in the greased baking dish.

Pour the enchilada sauce over the top of the rolled tortillas, then sprinkle with the remaining shredded cheese.

Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.

Rest the enchiladas briefly before serving to allow them to set.