Pre heat oven 200C
Sprinkle chicken with cumin, garlic spices, and salt to marinate.
Put chicken on a baking tray and bake for 15 -20mins (till cooked through) allow to cool.

Pull chicken breasts apart by hand into shredded strips.
Spoon approx 1/4 cup chicken mixture in each tortilla and roll into cigar shape.
Place enchiladas snuggled together with on baking tray, then top enchilada with tomato sauce and cheese.

Bake for 15 minutes on high (200g) until cheese melts.

Garnish with cilantro, scallion, sour cream and chopped tomatoes.
Best serve with Spanish rice and beans.