In a large skillet over medium heat, add a drizzle of oil and sauté diced onion and minced garlic for about 3–4 minutes, or until they become translucent and fragrant. Stir in the shredded cooked chicken, ground cumin, chili powder, paprika, and salt. Pour in a splash of enchilada sauce and mix everything thoroughly, allowing it to warm through for another 2–3 minutes.

To ensure your tortillas are pliable, warm them in a skillet over medium heat for 30 seconds on each side, or cover them in a damp towel and microwave for 20 seconds. This step is crucial for making Easy Chicken Enchiladas so the tortillas don’t crack when you fill and roll them, making the assembly process smooth.

Take a warmed tortilla and lay it flat on your workspace. Add a generous scoop of the chicken mixture in the center, followed by a sprinkle of shredded cheese. Roll the tortilla tightly around the filling, ensuring the seam is on the bottom. Repeat this process with the remaining tortillas and filling, arranging them snugly in a greased baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring each one is generously coated. Then, sprinkle the reserved shredded cheese over the entire dish.

Preheat your oven to 375°F (190°C) and bake the enchiladas for 20 minutes. As they bake, you'll notice the cheese melting beautifully and forming a golden crust.

Once baked, remove your cheesy chicken enchiladas from the oven and let them sit for a few minutes. Garnish with fresh toppings like cilantro, sour cream, or avocado before serving.