In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-8 minutes per side, or until cooked through and no longer pink inside. A meat thermometer should read 165°F (74°C).

Remove the chicken from the skillet and let it cool slightly. Then, shred the chicken using two forks or your fingers. You can also use a stand mixer with the paddle attachment for quick shredding!

In the same skillet, add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, until fragrant.

Add the shredded chicken, chicken broth, and chopped cilantro to the skillet. Stir to combine and bring to a simmer. Cook for 5-10 minutes, or until the liquid has reduced slightly and the flavors have melded together. Taste and adjust seasonings as needed.

Preheat your oven to 350°F (175°C).

Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the 9x13 inch baking dish.

Warm the tortillas slightly to make them more pliable. Wrap them in a damp paper towel and microwave them for 30-60 seconds, or heat them quickly in a dry skillet.

Working one tortilla at a time, spoon about 1/4 to 1/3 cup of the chicken filling onto the center of the tortilla. Sprinkle with a little cheese.

Roll the tortilla up tightly and place it seam-side down in the prepared baking dish.

Repeat the filling and rolling process with the remaining tortillas, arranging them snugly in the baking dish.

Pour the remaining enchilada sauce evenly over the enchiladas.

Sprinkle generously with the remaining shredded cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Let the enchiladas rest for a few minutes before serving.