Place the chicken breast in a saucepan and cover completely with water then bring to a boil over medium-high heat.
When water begins to boil reduce the heat to medium-low then cover then pan and simmer until chicken is cooked through, about 10 minutes.
Remove the chicken from the pan and place on a cutting board to cool.
Preheat the oven to 425°F.
Brush a large baking sheet with a little olive oil and set aside.
Empty the saucepan then add 1 TBSP of the oil to the pan over medium heat.
Add the onion and jalapeno to the pan and cook, stirring often, until the onion has softened, about 7 minutes.
Stir in the cumin, garlic, salt, and black pepper until thoroughly combined.
Take the pan off the heat and set aside.
Shred the chicken then stir it into the pan with the onion mixture until well combined.
Lay out the tortillas then spread about 1/3-cup of the chicken mixture in a line across the tortilla just off-center and sprinkle on 1 ounce of cheese. Start with the side of the tortilla with the chicken then roll up tightly leaving the ends open. Place the rolled up tortilla seam-side down on the baking sheet. Roll the remaining tortillas the same way.
Brush the tortillas with a little oil then bake in the preheated oven until lightly brown and crispy, 12 to 15 minutes.
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