1-Preheat the oven to 350ºF (175°C). This ensures the oven is at the right temperature when you’re ready to bake.

2-Prepare the chicken filling. In a large bowl, combine 1 ½ cups cooked shredded chicken with ¼ cup of the enchilada sauce. Season with salt and black pepper to taste, and mix well until the chicken is evenly coated. The sauce adds moisture and flavor to the chicken, ensuring each bite is delicious.

3-Warm the tortillas. Place the 8 corn or flour tortillas in the microwave and warm for 1 minute, flipping them halfway through, until they are pliable. This step is crucial as it prevents the tortillas from cracking when you roll them. For best results, wrap them in a slightly damp paper towel before microwaving to retain moisture.

4-Fill the tortillas. Working with one tortilla at a time, spoon the chicken mixture evenly onto the center, then add a sprinkle of 1 cup of the shredded Mexican-blend cheese (divided from the total amount). Roll each tortilla tightly around the filling and place them seam-side down in a baking dish. This technique prevents the filling from spilling out during baking.

5-Add sauce and remaining cheese. Pour the remaining enchilada sauce (which is the rest of the 2 cups) evenly over the rolled tortillas in the baking dish. Then, sprinkle the remaining shredded Mexican-blend cheese (the rest of the 2 ½ cups) over the top. This double layer of cheese both inside and on top ensures maximum cheesiness in every bite.

6-Bake. Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted and bubbly. You’ll know it’s done when the cheese is slightly golden and the sauce is bubbling around the edges.

7-Serve immediately. Remove from the oven and let the enchiladas rest for a few minutes before serving. This allows the filling to set slightly, making them easier to serve. Garnish with your choice of optional toppings, such as diced onions, chopped cilantro, sour cream, shredded lettuce, or cotija cheese for added flavor and presentation.