In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.

Stir in the shredded chicken, cumin, garlic powder, salt, and pepper. Cook for 5 minutes until heated through.

Preheat the oven to 375°F (190°C).

Warm the corn tortillas in a dry skillet or microwave until pliable.

Place a portion of the chicken mixture in each tortilla, roll them up, and place seam-side down in a baking dish.

In a mixing bowl, combine green salsa and chicken broth. Mix well.

Pour the green sauce over the assembled enchiladas in the baking dish.

Sprinkle shredded cheese over the top of the enchiladas.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.

Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.