Set the oven to 350 degrees and rub a 9x13 dish with a thin layer of butter.

Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the onion, salt, and pepper, cooking about 6 minutes, stirring often, until soft and translucent.

Press the garlic into the pan with the cumin and cook for about 45 seconds, just until fragrant.

Add the shredded chicken and a third of a cup of enchilada sauce, stirring for about 3 minutes until warmed through.

Spoon a thin layer of sauce onto a tortilla, add a scant half cup of chicken, then a small handful of cheese, roll it, and set it seam side down in the dish.

Pour the remaining sauce over the top, spread it evenly, and cover with the last of the cheese.

Bake uncovered for 30 to 34 minutes, until the cheese browns in spots and the sauce bubbles at the edges.

Let the dish rest about 6 minutes before serving.