Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2-3 minutes until the chicken is heated through and well coated with spices.
In a medium bowl, whisk together the enchilada sauce, sour cream, and milk until smooth.
Reduce the skillet heat to low. Pour half of the creamy enchilada sauce mixture into the skillet and stir to combine with the chicken mixture.
Remove the skillet from heat. Lay 4 tortillas on a clean surface. Spoon the chicken mixture evenly onto each tortilla, then sprinkle with 1 cup of shredded cheese divided evenly.
Roll up each tortilla tightly and place seam side down back into the skillet.
Pour the remaining creamy enchilada sauce evenly over the rolled tortillas in the skillet.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Cover the skillet with a lid and cook over low heat for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Remove from heat and garnish with chopped fresh cilantro before serving.