In medium bowl, combine chicken, sour cream, onion, green chiles, and cumin. Place tortillas between damp paper towels; microwave (high) for 30 seconds to soften. Spread about 1/3 cup of the chicken mixture on each tortilla, spreading to almost the edges. Roll each tortilla jellyroll style to enclose filling. Place seam-side down in 9x13" baking dish that has been lightly coated with no-stick cooking spray. Pour enchilada sauce evenly over top of tortillas. Cover and bake in 350 degree oven until internal temperature is 165 degrees, about 45 min. Sprinkle cheese over top; let stand 5 minutes.