Directions

1. 1

   Bring a pot of salted water to a boil. Add the chicken breasts and simmer until cooked through, about 12–15 minutes, until the thickest part reaches an internal temperature of 165°F (74°C). Remove and let cool slightly, then shred with two forks or your hands.

2. 2

   Preheat your oven to 350°F (177°C).

3. 3

   Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and diced onion, then cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

4. 4

   Stir in 1 teaspoon of ground cumin, a pinch of salt, and black pepper to taste. Cook for 1 minute until fragrant.

5. 5

   Pour in the canned fire-roasted tomatoes with their juices and stir in the chopped cilantro. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, to develop the flavors.

6. 6

   In a medium mixing bowl, combine the shredded chicken, lime juice, drained green chiles, 1 teaspoon of ground cumin, and a pinch each of salt and pepper. Mix well until evenly combined.

7. 7

   Spray a 9×9 inch (23×23 cm) baking dish with non-stick cooking spray.

8. 8

   Spread about one-third of the enchilada sauce evenly across the bottom of the prepared baking dish.

9. 9

   Warm the tortillas in a dry skillet or over a flame for about 30 seconds per side to make them pliable. Working with one tortilla at a time, spoon about 2–3 tablespoons of the chicken mixture down the center of each tortilla, then roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

10. 10

    Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring they are well coated.

11. 11

    Bake uncovered for 20 minutes, or until the sauce is bubbling slightly at the edges and the enchiladas are heated through.

12. 12

    Remove from the oven and let rest for 5 minutes before serving.