Chicken Enchiladas

Step 1Preheat the oven to 350°F.

Step 2One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.

Step 3Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4 to 5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.

Step 4Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.

Step 5Pour 2 cups of sauce into a 9-by-13-inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay it on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam-side down, in the pan. Repeat with the rest of the tortillas.

Step 6Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

Step 7Remove it from the oven and let it sit for 15 to 20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.