If the chicken has the thin tenderloins attached, cut them off. They will cook a lot faster than the thicker breast pieces.
Poke chicken all over with a fork to tenderize them. Sprinkle with paprika and chili powder.
Cook to an internal temperature of 165 F.
Let the chicken cool and then shred it.
Assemble the dish
Warm the tortillas. We wrap them in a kitchen towel and microwave them for 1 minute. You can also heat them individually in a skillet or over a gas stove burner.
Pour the cooking sauce into the bottom of a 9×13 baking pan. Then dip each tortilla in the sauce and stack them on a plate.
For each tortilla sprinkle it with cheese, add some chicken, and then a bit of tomatillo salsa.
Roll each up into a tube shape, and arrange in the baking dish.
Once the dish is filled, sprinkle the remaining cheese over the top.
Cook at 350 F for 30 minutes.
Let cool for 15 minutes so that things stay together.
Serve with extra tomatillo salsa on the plate, and a bit of sour cream and minced cilantro on the top.