Preheat your oven to 375°F. Grab a 9x13 baking dish and lightly coat it with cooking spray. Heat 1 tbsp olive oil in a skillet over medium heat.

Sauté the chopped onion for about 2 minutes until it softens. Add the minced garlic and cook another 30 seconds — you'll smell it get amazing. Stir in the shredded chicken, cumin, chili powder, and salt. Mix everything together for 1 minute.

Combine sour cream with 1/2 cup of the enchilada sauce in a small bowl. Stir this mixture into your chicken filling. Taste and adjust — add more salt if needed. Remove from heat and fold in the cilantro.

Pour about 1/2 cup enchilada sauce onto the bottom of your prepared baking dish. Spread it around so it coats the whole surface. This prevents sticking and adds flavor to every bite.

Warm your corn tortillas slightly so they don't crack — I microwave them for 30 seconds wrapped in a damp paper towel. Grab one tortilla and spoon about 3 tablespoons of the chicken mixture down the center. Roll it up snugly and place it seam-side down in the sauce.

Keep rolling tortillas and arranging them snugly in the dish. They should fit in two rows of six. Pour the remaining enchilada sauce over the top, making sure everything gets covered. Sprinkle the 1 1/2 cups cheddar cheese evenly across the top — don't be shy here.

Bake uncovered for 30 minutes until the cheese melts and gets bubbly around the edges. If you like yours extra crispy on top, pop it under the broiler for 2 minutes (watch closely though). Let it rest for 5 minutes before serving — this helps it hold together.