Action:
1. Season the chicken breasts on both sides with a bit of salt and pepper and 1 teaspoon of ground cumin each. In a large sauté pan over medium high heat, add a bit of olive oil and the chicken breasts. Allow them to cook golden brown on both sides (about 4-5 minutes per side)
2. Once the chicken is finished, remove from the pan and let them rest on a cutting board. Add the onions, chilies, and bell peppers back to the same pan. Saute the veggies for about 4-5 minutes then add the garlic, the rest of the cumin, onion powder, chili powder, chipotle and paprika with a bit of salt and pepper. Continue to sauté for another 5 minutes.
3. Slice the chicken breasts into bite size pieces and add back to the pan with the veggies and mix to incorporate all the ingredients.
4. Using a spoon and a plate, coat each tortilla with a bit of enchilada sauce on both sides, add a few spoonfuls of the chicken and veggies to the center and roll the tortillas to create the enchilada. Place them into a baking or casserole dish and repeat until all of the tortillas are filled. Pour the remaining enchilada sauce over the tops and evenly sprinkle the shredded cheese over the entire surface. Place the dish into a 350 degree oven for 20 minutes.
5. Once the sauce is gorgeous and bubbly and the cheese is melted, add two enchiladas to each plate and garnish with the diced tomatoes, green onions and a bit more grated cheese then serve.