Preheat your oven to 375°F (190°C).

Warm a drizzle of oil in a skillet over medium heat, add diced onion and minced garlic, sauté 3 minutes until translucent and fragrant.

Stir in chopped chipotle peppers in adobo and ground cumin, cooking 1 minute until the mixture deepens to a rich hue and smells smoky.

Fold shredded chicken into the skillet, stirring until evenly coated and heated through, about 2 minutes.

In a saucepan, whisk together tomato sauce, chicken broth, chili powder, oregano, and salt; simmer 5 minutes until thickened and fragrant.

Briefly dip each tortilla into the warm sauce to soften, spoon in chicken filling, roll tightly, and arrange seam-side down in a greased baking dish.

Pour remaining sauce over rolled tortillas, sprinkle shredded cheese on top, and bake for 20 minutes until cheese is melted and bubbly.

Let the enchiladas rest 5 minutes, then sprinkle fresh cilantro and serve warm.