1. Heat vegetable oil in a skillet over medium heat. Sauté the chopped onion and minced garlic for 3-4 minutes until soft and fragrant.

2. Add the shredded chicken to the skillet. Season with cumin, chili powder, salt, and pepper. Stir well and cook for an additional 3-5 minutes.

3. Preheat your oven to 375°F (190°C). Pour a small amount of the red enchilada sauce into the bottom of a baking dish to prevent the enchiladas from sticking.

4. Take a flour tortilla and place a generous amount of the chicken mixture in the center. Sprinkle with shredded cheese and roll it up tightly.

5. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.

6. Pour the rest of the enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded cheese.

7. Cover the baking dish with foil and bake for 20-25 minutes.

8. Remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and has turned a light golden color.

9. Let the enchiladas rest for a few minutes before serving. Garnish with fresh chopped cilantro and a dollop of sour cream.