Preheat the oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.

Add the shredded chicken (if using), ground cumin, garlic powder, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes.

In a mixing bowl, combine 1 cup of shredded cheese with the cooked chicken and onion mixture.

Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.

Spread a small amount of enchilada sauce at the bottom of the baking dish.

Take one tortilla, fill it with about 2-3 tablespoons of the cheese mixture, roll it tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated.

Sprinkle the remaining 1 cup of shredded cheese on top of the enchiladas.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.