1-First, mix 1 ½ cups shredded cooked chicken with ¼ cup of enchilada sauce in a large bowl, adding salt and pepper to taste.

2-Warm the tortillas until they are pliable wrap corn tortillas in a damp paper towel and microwave for 1 minute, flipping halfway, or warm flour tortillas on a plate for the same time.

3-Fill each tortilla with the chicken mixture and 1 cup shredded cheese, then roll tightly and place seam-side down in a baking dish.

4-Building the Dish: Pour the remaining 1 ¾ cups enchilada sauce over the rolled tortillas and sprinkle with the remaining 1 ½ cups cheese. Bake for 20 minutes until the cheese is melted and bubbly. Let it rest a bit before serving with optional toppings like diced onions or sour cream.

5-In a mixing bowl, combine the chicken with seasonings as described. Spread sauce on the bottom of the dish to prevent sticking. This step-by-step approach, including warming tortillas, ensures no cracks or breaks. For dietary changes, use the same method but swap ingredients as needed.

6-Preheat your oven to 350ºF. Chicken enchiladas offer a classic taste that’s easy to customize.

7>Quick list of steps for reference: Mix chicken with sauce and seasonings. Warm and fill tortillas. Bake until bubbly.