In a small bowl combine the cumin, paprika, chili powder, salt, pepper, and garlic. Mix well.

Rub the mixture over the chicken breasts.

In a large skillet heat 1 tablespoon of olive oil over medium high
heat.  Add the chicken and cook for 5-8 minutes per side or until the chicken is cooked through. 

Allow to cool for about 10 minutes and then shred.

Preheat the oven to 350 degrees.  Spray a 9 x 13 baking pan with cooking spray.

Mix the chicken and 1 cup of cheese in a medium bowl. Place several tablespoons of the mixture in the middle of a tortilla.

Fold the sides of the tortilla in and roll up. Place seam side down in the baking dish.  

Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for one minute. 

Add in the broth and whisk until smooth.  Continue
cooking until the mixture begins to bubble.

Slowly whisk in the sour cream, pepper, and green chilies. 
Immediately remove from heat so that the sour cream doesn't curdle. 

Pour over top of the enchiladas and top with remaining cheese.

Bake for 20 minutes. Then heat the broiler and broil under the heat for 1-2 minutes.

Remove from oven and enjoy.