Sauté the onions in olive oil, add chopped onions, and cook until translucent. Stir in shredded chicken, cumin, chili powder, salt, and pepper, cooking for an additional few minutes.

Preheat oven to 375°F. Grease a 9x13-inch baking dish with olive oil or cooking spray.

Lay out flour tortillas, fill each with chicken mixture and cheese, then roll tightly and place seam-side down in the baking dish.

In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk in garlic powder and smoked paprika, heating gently until thickened.

Pour creamy sauce over filled tortillas, top with more cheddar cheese, and bake for 20-25 minutes until bubbly and golden brown.

Let cool for 5 minutes before serving. Garnish with salsa and cilantro.