Step 1: Prepare the Chicken - Cook the chicken by boiling or baking until fully cooked. Shred it using two forks or your hands.

Step 2: Sauté the Vegetables - Heat a skillet over medium heat and add vegetable oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.

Step 3: Combine Ingredients - Add the shredded chicken to the skillet with the sautéed onions and garlic. Season with cumin, chili powder, salt, and pepper. Stir and cook for another 3-5 minutes.

Step 4: Prepare the Baking Dish - Pour a small amount of red enchilada sauce into the bottom of a baking dish to prevent sticking.

Step 5: Fill the Tortillas - Take a flour tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.

Step 6: Assemble the Dish - Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.

Step 7: Bake - Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.