An easy and delicious chicken enchilada recipe, perfect for a quick family dinner with flavorful and cheesy goodness.

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Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat and sauté diced onions until translucent.
Add shredded chicken, half of the enchilada sauce, salt, and pepper. Mix well and heat through.
Fill each tortilla with the chicken mixture and a sprinkle of both cheeses, then roll up and place seam-side down in a greased baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the rest of the cheese.
Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
Garnish with sour cream and chopped cilantro before serving, if desired.

Use rotisserie chicken for a quicker prep time.
Swap flour tortillas with corn tortillas for a gluten-free option.
Add extra toppings like jalapeños, avocado slices, or diced tomatoes for more flavor.