Season chicken breasts or thighs with salt, pepper, garlic powder, and cumin
Place chicken in a pot and cover with water or chicken broth
Bring to a boil, then reduce to a simmer
Cook until the chicken reaches 165°F and is no longer pink in the center
Remove chicken from the liquid and let it cool slightly
Shred the chicken with two forks
Mix the shredded chicken with a little enchilada sauce if desired
Use the cooked chicken as the filling for enchiladas