Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until it becomes translucent, about 3-4 minutes.

Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, making sure to stir well.

Lay the tortillas flat. Spoon the chicken mixture down the center of each tortilla, sprinkle with cheddar and Monterey Jack cheese, then roll them tightly. Place the rolled tortillas seam-side down in the greased baking dish.

In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk over medium heat. Once combined, add the garlic powder, smoked paprika, cayenne pepper (if using), and salt. Cook for 5-7 minutes until the mixture thickens.

Pour the creamy sauce evenly over the rolled tortillas, and then sprinkle any remaining cheese on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden.

Let the dish rest for 5 minutes. Before serving, garnish with salsa and fresh cilantro.