Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

Warm the tortillas briefly in a dry skillet or microwave (20–30 seconds wrapped in a damp towel) to make them pliable.

Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook for an additional 30 seconds.

Stir in the diced green chiles, cumin, and optional chili powder; cook for 1 minute to bloom the spices.

Add the chicken broth and bring to a simmer. Reduce heat to low, add cream cheese in chunks, and sour cream, whisking until smooth. Season with salt and pepper. If the sauce is too thick, add a splash more broth.

Toss the shredded chicken with about 1 to 1 1/2 cups of the sauce (reserve remaining sauce for topping).

Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll up, and place seam-side down in the prepared baking dish.

Pour the remaining sauce over the enchiladas and sprinkle with the remaining shredded cheese.

Bake uncovered for 20–25 minutes, until the cheese is melted and the edges are lightly browned.

Let rest for 5 minutes before serving. Garnish with cilantro, lime wedges, avocado, and a dollop of sour cream if desired.