Begin by preheating your oven to 400 degrees Fahrenheit.

In a medium sauté pan, heat the olive oil over a medium flame. Chop the chicken breasts into bite-sized pieces, and season them generously with ground cumin, salt, and pepper. Cook in the hot oil until the chicken is thoroughly cooked and juicy.

To make the tortillas easier to roll, heat them in the microwave for 30 to 60 seconds until they become soft and flexible. Distribute approximately 1/8 cup of the seasoned chicken down the center of each tortilla. Sprinkle each with 2 tablespoons of the shredded colby jack cheese. Roll up the tortillas tightly and position them seam-side down in a greased baking dish.

Next, prepare the enchilada sauce. Melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour to create a smooth roux. Gradually pour in the chicken broth, continuously whisking to ensure the mixture remains smooth and free of lumps. Remove the saucepan from the heat once the mixture is smooth and thickened.

Stir in the sour cream and the diced chiles or jalapeños into the sauce, seasoning with additional salt and pepper to taste. Pour this creamy sauce evenly over the rolled tortillas, and sprinkle the remaining cup of shredded cheese on top.

Bake the enchiladas in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly golden. Enjoy the warm, comforting blend of tender chicken, melty cheese, and spicy, creamy sauce in these delightful enchiladas.