Mix the cumin, chili powder, garlic, paprika, Cheyenne pepper and salt together and set aside.
Spray a 9 x 12 glass baking dish with cooking spray and pour half of the picante sauce in the bottom of dish; set aside
Preheat oven to 400 degrees
Cut chicken into thin strips; in a medium size skillet over medium to high heat cook the chicken in 2-3 tablespoons of oil; sprinkling the dry spice mixture over the chicken as it cooks.
Remove from heat and set aside; warm the shells for a few seconds in the microwave to soften; place ¼ to ½ cup of chicken on each shell and top with ¼ -1/2 cup of shredded Mexican blend cheese.
Roll the shells to form enchilada and place on top of the picante sauce in the baking dish; top with the remaining picante sauce, enchilada cheese and chopped green onions and roasted red peppers and bake for 30-40 minutes till heated through and cheese is melted.
Garnish with fresh chopped cilantro