Prepare the Red Sauce:

1. Make a Roux: In a saucepan over medium heat, heat 1 tablespoon of olive oil. Whisk in the flour until it forms a paste.
2. Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, and salt. Cook for about 1 minute until fragrant.
3. Combine: Gradually whisk in the tomato sauce and chicken broth, ensuring there are no lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Set aside.

Prepare the Chicken Filling:

1. Sauté Vegetables: In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Combine with Chicken: Add the shredded chicken to the skillet, along with the cumin, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Remove from heat and let it cool slightly before mixing in 1 cup of cheddar cheese.

Assemble the Enchiladas:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Soften Tortillas: Briefly heat the corn tortillas on a skillet or in the microwave to make them more pliable.
3. Assemble: Dip each tortilla in the red sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
4. Top with Sauce and Cheese: Pour the remaining red sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese.

Bake:

1. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
2. Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and serve with sour cream on the side.