Preheat oven to 400 degrees.

Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through.

Warm tortillas in the microwave for 30 - 60 seconds, until pliable. Add 1/8 cup of cooked chicken to the center of the tortillas, and top with 2 tablespoons of shredded cheese. Roll tortillas and place seam-side down in a greased casserole dish.

In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.

Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.

Bake in preheated oven for 20 minutes.