Begin by cooking 2 cups of chicken until it's thoroughly cooked—boil for about 20 minutes or bake at 375°F (190°C) for 25-30 minutes. Once cooked, let it cool slightly before shredding.

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 small chopped onion and 2 cloves of minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent.

Stir in the shredded chicken along with 1 teaspoon of cumin and 1 teaspoon of chili powder. Season with salt and pepper to taste, and cook for an additional 3-5 minutes.

Pour a small amount (about 1/4 cup) of red enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.

Lay out your flour tortillas and spoon the chicken filling, along with a handful of shredded Monterey Jack cheese, in the center of each. Roll tightly and place seam-side down in the dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining 1 cup of shredded Monterey Jack cheese. Cover with foil and bake at 375°F (190°C) for 20-25 minutes.

Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown. Let the enchiladas rest for a few minutes before garnishing with chopped cilantro and serving with sour cream.