In a saucepan, combine tomatillos, onion, garlic, cumin, salt, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until tomatillos are tender.

Remove from heat and blend until smooth. Stir in chopped cilantro and set aside.

Preheat the oven to 375°F (190°C).

Warm the corn tortillas in a skillet until pliable. Fill each tortilla with shredded chicken and a little green sauce, then roll them up and place seam-side down in a baking dish.

Pour the remaining green sauce over the enchiladas and sprinkle with shredded cheese.

Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.

Serve hot with sour cream on the side.