Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine cooked chicken, garlic powder, cumin, salt, and pepper.
In a separate bowl, mix together the cream of chicken soup, sour cream, and chicken broth until smooth.
Spread a small amount of the creamy sauce on the bottom of a greased baking dish.
Fill each corn tortilla with a portion of the chicken mixture, then roll them tightly.
Place the rolled tortillas seam side down in the baking dish.
Pour the remaining creamy sauce over the enchiladas and sprinkle with shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let the enchiladas cool for a few minutes before serving.
