In a large mixing bowl, combine the shredded chicken, green chiles, 1 cup of shredded cheese, cumin, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.

In a separate mixing bowl, whisk together the sour cream, chicken broth, lime juice, cumin, and salt until smooth. This sauce will add creaminess and flavor to the enchiladas.

Preheat your oven to 350°F (175°C). Spread a thin layer of the sour cream sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

Take a warmed corn tortilla and place about 1/4 cup of the chicken filling in the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Once all enchiladas are in the baking dish, pour the remaining sour cream sauce evenly over the top. Sprinkle the remaining 1 cup of shredded cheese over the sauce.

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh cilantro or additional green chiles if desired.