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1
Heat oven to 350F.
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2
Rub chicken breasts with oil and season with salt and pepper to taste and place them in a baking dish.
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3
Roast in the preheated oven for 35 to 40 minutes until chicken is cooked through.
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4
Let cool.
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5
Remove skin and discard.
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6
Pull chicken from bone and shred it.
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7
Place shredded chicken in a bowl and add 3/4 of a can of enchilada sauce (save remaining 1/4 can for use later), green chiles and cumin.
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8
Stir well to combine.
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9
Cover with plastic wrap and place in fridge for 30 minutes or up to 4 hours.
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10
To assemble enchiladas: Heat oven to 400F.
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11
Lightly grease a 9x13 baking dish.
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12
Spoon approximately 3 Tablespoons of chicken mixture down the center of each tortilla.
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13
Top the chicken with desired amount of cheese.
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14
Roll the tortilla tightly and place it seam side down in baking dish.
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15
Repeat with all tortillas and filling.
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16
Lightly brush tops of enchiladas with oil and place in oven.
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17
Bake for 10 minutes.
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18
Remove from oven and pour remaining enchilada sauce (1 full can plus 1/4 can remaining from earlier) over enchiladas and top with remaining cheese.
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19
Cover the pan loosely with foil and return to oven.
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20
Bake 20-25 minutes.
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21
Remove foil and bake an additional 10 minutes until cheese is melted and golden brown.
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22
Cool slightly before serving.
