Preheat the oven to 375 degrees . In a bowl, toss the chicken, pilaf, onions and 1 cup cheese. Heat a medium skillet over high. Working with 1 tortilla at a time, cook the tortillas until blackened in spots, about 10 seconds per side. Divide the chicken mixture among the tortillas. Roll up and place, seam side down, in a large baking dish. In a bowl, stir the sauce, salsa and cumin; pour over the enchiladas and sprinkle with the remaining 1 cup cheese. Cover and bake until heated through, about 25 minutes. Top with the cilantro sprigs.