For the Tomatillo Sauce:

1. Heat olive oil in Saucepan over medium heat (PL5 on Induction Burner). Add onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Add tomatillos, jalapeños, sugar, salt, cumin, and water. Bring to a simmer, then reduce heat to medium-low (PL3 on Induction Burner) and simmer until tomatillos are softened, about 8 minutes.
3. Transfer mixture to Blender, purée until completely smooth, and set aside.

For the Filling:

1. Place chicken in a medium bowl and sprinkle with cumin, paprika, and salt. Toss with tongs until evenly coated.
2. Heat olive oil in Skillet on medium high heat (PL7 on Induction Burner) until shimmering but not smoking. Add chicken and cook until just done, about 2 minutes per side, and transfer to a plate to cool.
3. Add onion and reduce heat to medium (PL5 on Induction Burner). Cook, stirring occasionally, until soft, about 5 minutes. Remove Skillet from heat.
4. Once chicken is cool enough to handle, shred into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add chicken to Skillet with onions, along with cilantro and cheese.

To Assemble:

1. Preheat oven to 400°F.
2. Spread 3/4 cup tomatillo sauce on bottom of Baker.
3. Pour oil into a small bowl. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, stack on a plate, and microwave until hot and steamy, 1 ½-2 minutes, to make them pliable.
4. Spoon about 1/3 cup of filling down the center of each tortilla. Roll each tortilla tightly and place side by side in Baker, seam side down.
5. Pour remaining sauce over the top and use the back of a spoon to spread evenly over each tortilla. Sprinkle cheese down the center of enchiladas. Bake until hot and bubbling, 15-20 minutes. Sprinkle cheese, red onion, and cilantro as desired down the center of enchiladas and serve immediately.