Begin by boiling or baking the cooked chicken until it reaches an internal temperature of 165°F (75°C), about 20-25 minutes depending on the method. Once fully cooked, let it cool slightly before shredding it into bite-sized pieces using two forks or your hands.

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 they become fragrant and translucent.

In the same skillet, add the shredded chicken. Season with cumin, chili powder, salt, and pepper, stirring to combine. Cook the mixture for an additional 3-5 minutes.

Preheat your oven to 375°F (190°C). Spread a thin layer of red enchilada sauce on the bottom of a baking dish. Take a flour tortilla, spoon in a portion of the chicken filling, and roll it tightly.

Once all the enchiladas are arranged snugly in the baking dish, pour the remaining enchilada sauce generously over the top. Sprinkle the shredded Monterey Jack cheese across the sauced enchiladas.

After baking for 20-25 minutes, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.

After baking, remove the chicken enchiladas from the oven and allow them to rest for about 5 minutes. Garnish your enchiladas with freshly chopped cilantro and serve alongside sour cream.