Heat olive oil in a pan. Add chopped onion and cook until soft. Add garlic and cook for one minute. Stir in shredded chicken, cumin, chili powder, and salt. Mix well and cook for a few minutes.

Pour half a cup of enchilada sauce into the chicken mixture. Stir well so the chicken becomes juicy and flavorful. Cook for another two minutes. Remove from heat and let it cool slightly.

Warm the tortillas slightly. This makes them soft and easy to roll. You can heat them in a pan or microwave for a few seconds. Do not overheat, or they may break.

Take one tortilla. Add a spoonful of chicken mixture in the center. Sprinkle a little cheese on top. Roll the tortilla tightly and place it in the baking dish.

Place all rolled tortillas side by side in the dish. Keep them close together. This helps them stay in shape while baking.

Pour the remaining enchilada sauce over the tortillas. Make sure all are covered well. This keeps them moist and full of flavor.

Sprinkle the remaining cheese evenly on top. This will melt into a golden, delicious layer during baking.

Preheat your oven to 180°C (350°F). Bake the enchiladas for about 25–30 minutes. The cheese should melt and bubble nicely.

Remove from the oven carefully. Let it cool for a few minutes. Garnish with fresh cilantro. Serve warm and enjoy your homemade enchiladas.