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1
Preheat the oven to 350 F.
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2
One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side.
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3
Set warmed tortillas aside.
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4
Sprinkle both sides of the chicken breasts with the cumin and chili powder.
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5
Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear.
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6
Set it aside on a plate to cool, then shred it finely with a fork.
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7
Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized.
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8
Remove them from the pan and set them aside on a plate.
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9
Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
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10
Pour 2 cups of sauce into a 9 x 13 inch casserole dish.
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11
To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate.
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12
Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions.
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13
Roll it up tightly, then place it, seam side down, in the pan.
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14
Repeat with the rest of the tortillas.
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15
Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese.
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16
Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
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17
Remove it from the oven and let it sit for 15-20 minutes before serving.
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18
Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
