So, let’s start by cooking the chicken. Preheat the oven to 350 degrees. Mix together 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt, then rub that on the chicken (try not to use all of it so you can out some in he onions). Heat some olive oil in a Dutch oven on the stove over medium/high heat. Brown the chicken about 2 minutes on each side, then put it in the oven for 25 minutes. Leave the oven on for later. When you take it out, it will need to rest for 5 minutes before shredding.
In a cast iron skillet, heat 2 tbsp canola oil. Add in 1 1/2 onions chopped and add in the rest of the rest of the seasoning. Stir around a brown the onions, about 4-5 minutes, but be careful not to burn them. While those are cooking you should be able to shred the chicken. Once done, set the chicken aside, and once cooked, set the onions aside. In the same skillet, add in 2 cans of Hatch Green Chili Enchilada Sauce. Stir it around and heat on low getting all the bits off the bottom. While that is heating up, you can finish shredding the chicken if you need to.
Get the shredded cheddar and jack cheese out, so now you should have a bowl Witt shredded chicken, a bowl with browned onions, a bowl with cheese, and the skillet with sauce. Now, heat about 10-12 tortillas over the stove and set on a plate. Once those are done, put about 1 1/3 C of get sauce in he bottom of a 9×9 baking dish. Now you are ready to roll… Literally. Take a tortilla, dip it in the sauce, set it on a plate for filling. Add onions, cheese, and chicken, then roll and set seam side down in the dish. Repeat till your dish is fill. Cover generously with cheese and bake for 30 minutes. Once you take it out, it will need to rest for 15 minutes before serving which is when you make the Knorr Taco Rice according to the package.
Serve enchiladas topped with sour cream, chopped cilantro, raw onion, and maybe even diced tomatoes. Enjoy!