Turn on your oven to 350℉. Liberally season both sides of chicken breasts with taco spice. In a large skillet, heat olive oil and add chicken breasts.
2
Make tiny cubes of chicken on a chopping board. If desired, add more taco spice to the skillet and sauté the onion for 5 minutes until tender and transparent.
3
Add green chiles and garlic and sauté another minute. Return chicken to skillet with ½ cup enchilada sauce. Stir everything and heat the chicken for 2 more minutes.
4
Place tortillas on work surface. Put ½ to ¾ cup of chicken mixture in the centre of each tortilla, add ¼ cup of shredded cheese, and roll up.
5
Transfer ½ cup of enchilada sauce to the bottom of the casserole dish and spread it. Lay seam-side down enchilada rolls in the casserole dish.
6
Use the remaining 1 cup of enchilada sauce and cheese to cover the tortillas. Uncovered for 25–30 minutes to heat and melt the cheese on the enchiladas.