Pan fry chicken breasts in olive oil until mostly cooked, then remove from pan and shred
Return shredded chicken to pan. Add remaining filling ingredients and cook until chicken is fully cooked and lime juice has simmered down. Transfer to a bowl and set aside.
Red Enchilada Sauce
Heat oil in saucepan over medium-high heat. Stir in flour and chili powder. Reduce heat to medium and cook until lightly browned, stirring constantly.
Add tomato sauce and water and stir well to combine.
Add seasoning to your liking, tasting as your go.
Simmer for a few minutes until slightly thickened.
Assembly
Preheat oven to 350°F
Spread about 1/3 of the enchilada sauce on the bottom of a greased casserole dish (I used a 9×9 pan)
Roll filling into tortillas and place in pan seam-side down.
Continue until all of the filling is used and pan is full.
Cover with remaining sauce and shredded cheese.
Bake uncovered until sauce is bubbly and cheese is melted, around 30 minutes.
Notes
For a slow cooker filling, place all of the filling ingredients in your Crockpot and cook on low for about 6 hours. Then shred the chicken and use as the filling for your enchiladas. You can use a can of enchilada sauce if you prefer, but homemade is really tasty! These freeze well. You can split the batch into two smaller pans and bake one and freeze the other. Thaw in the fridge overnight and put the cold dish in the oven right when you turn it on. Add a few minutes to the bake time. They are done with the tortillas are lightly toasted and the sauce is bubbly.