Step 1

Preheat the oven to 350 degrees.  Lightly grease a 9 x 13 baking dish.

Step 2

Add olive oil to a pot over medium heat.  Add in onions and saute 4 minutes.  Add in garlic and saute an additional 1 minute.  Sprinkle in flour and stir well.

Step 3

Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste.   Blend, if desired

Step 4

Bring a medium pot of water to a boil.  Add in chicken breasts and boil until cooked through, about 20 - 25 minutes.

Step 5

Remove chicken from the pot, shred with two forks, and transfer to a bowl.  Season with salt and pepper to taste, 1/2 tsp oregano, and 1 tsp ground cumin. Stir well.

Step 6

Warm tortillas up in the microwave for 30 - 60 seconds, until pliable.   Add 2 - 3 tbsp of cooked chicken to the center of each tortilla, then top with 1 tbsp of cheese.  Roll up and place seam side down in the baking sheet.  Repeat with remaining tortillas.

Step 7

Pour green chile sauce over the rolled enchiladas (I use about a cup, but you can adjust to your preferences).  Top with remaining shredded cheese.

Step 8

Bake in preheated oven for 20 degrees, until cheese is melted and bubbly.