Chicken Enchiladas with Green Chile

• boneless skinless chicken breastpatted dry24 oz
• corn tortilla12
• enchilada sauce16 oz
• shredded monterey jack cheese6 oz
• onionfinely diced1/2 lb
• mild green chiliesdrained2 oz
• extra-virgin olive oil4 tsp
• cumin1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• cilantrochopped1/4 bunch

Instructions

1. 1Finely dice the onion and chop the cilantro. Do not rinse the chicken. Pat the chicken dry, season both sides with the kosher salt, black pepper, and cumin, and wash the board, knife, and hands with soap and water before touching anything else.
2. 2Warm the olive oil in an oven-safe skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, until lightly browned and the thickest part reads 165°F (74°C) on an instant-read thermometer.
3. 3Transfer the chicken to a clean plate and let it cool briefly, then shred it. Add the onion to the skillet with a pinch of salt and cook for 4-5 minutes, until translucent and softened. Stir in the green chilies and cook for 1-2 minutes, until fragrant.
4. 4Pour a thin layer of enchilada sauce into the skillet. Warm each tortilla in the skillet for 15-20 seconds per side, until pliable. Fill each with the shredded chicken, roll tightly, and arrange seam-side down in the skillet.
5. 5Pour the remaining enchilada sauce over the tortillas and scatter the cheese on top. Bake at 375F for 15-20 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.
6. 6Rest for 3-5 minutes, then finish with the cilantro. Taste the sauce and adjust with salt and black pepper before serving.