Preheat the oven to 350°F (175°C).

Sauté the onion and garlic in olive oil over medium heat until softened, about 3-4 minutes.

Combine the chicken, green enchilada sauce, and chicken broth in the skillet. Stir gently and season with salt and pepper, heating through for about 5 minutes.

Mix together the sour cream and half of the shredded cheese in a separate bowl.

Assemble each corn tortilla by filling it with the chicken mixture and a dollop of the sour cream mixture, roll tightly, and place seam-side down in a baking dish.

Spread the remaining sour cream mixture over the enchiladas and top with the remaining shredded cheese.

Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.

Garnish with freshly chopped cilantro before serving.