These Chicken Enchiladas are filled with tender shredded chicken, cheese, and a savory enchilada sauce, baked until bubbly and golden.

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Preheat oven to 375°F (190°C).
In a skillet over medium heat, heat olive oil and sauté onions and garlic until translucent, about 3 minutes.
Add shredded chicken, cumin, chili powder, salt, and pepper. Stir and cook for 2-3 minutes until heated through. Remove from heat.
Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Divide the chicken mixture evenly among the tortillas, top with a mixture of the cheeses, and roll them up tightly.
Place enchiladas seam side down in the baking dish. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly.
Remove from oven, garnish with fresh cilantro if desired, and serve hot.