Pre-heat the oven to 450 degrees.
Place the chicken in an oven-safe dish and bake for 30-40 minutes, until 165 degrees.
Remove the chicken from the oven and let sit for 5 minutes.
Reduce the oven temperature to 350 degrees.
Using 2 forks (or your stand mixer) shred the chicken into small pieces.
In a large bowl, add half the cheese, green chilis and chicken and combine.
Add the chili spice, cumin, salt and pepper and toss until combined. Set aside.
Pour 1/4 of the enchilada sauce to the bottom of a 9" x 13" baking dish.
Heat up 12 corn tortillas in a microwave for 30-45 seconds, until soft.
One by one, dip a warmed tortilla into the enchilada sauce and add about 1/4 cup chicken filling to the edge closest to you. Roll up tightly and transfer to the baking dish. Repeat until you've run out of filling.
Pour the rest of the enchilada sauce over the tortillas, making sure every part of the tortilla is covered.
Sprinkle the last half of the cheese evenly over the top.
Transfer to the oven and bake for 20 minutes.
Remove from the oven and let sit for 5 minutes before serving.
Top with your favorite toppings (optional) and enjoy!