Easy Chicken Enchiladas

Arrange an oven rack in the middle of the oven and heat to 375°F (190°C).
Spread 3/4 cup of enchilada sauce down the center of a 13×9-inch baking dish, then set aside.
Add 1/2 cup of enchilada sauce, shredded chicken, and 1 ¼ cups of cheese to a bowl, and then toss until the chicken and cheese are well coated.
Line a baking sheet with parchment paper or a silicone baking mat. Place six tortillas on the baking sheet so they lie flat and barely touch each other. Lightly spray or rub both sides of the tortillas with oil. Bake the tortillas until they just start to crisp, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with a paper towel, and then repeat with the remaining six tortillas.
Add 3/4 cup of enchilada sauce to a low-sided, wide bowl, and then quickly dip each baked tortilla into the sauce to coat it lightly.
Divide the chicken and cheese mixture between the tortillas, adding about 1/3 cup of filling. Roll the tortillas up and place them seam-side-down into the baking dish with sauce. The enchiladas will be nestled pretty close to each other.
Spoon the remaining sauce over the enchiladas and sprinkle the remaining cheese down the middle.
Cover the dish with aluminum foil or parchment paper by tucking the sides and corners around the enchiladas.
Bake, covered, for 15 minutes. Uncover, then bake another 10 minutes until the cheese is melted and bubbling.

Ingredient :

2 cups enchilada sauce, try red chili enchilada sauce or quick enchilada sauce
3 ½ to 4 cups cooked shredded chicken, see how to make shredded chicken
2 cups shredded cheese, like Oaxaca cheese, white cheddar or Monterey Jack
12 (6-inch) corn tortillas, see corn tortillas recipe
Cooking spray or oil
Optional toppings: diced avocado or guacamole, cilantro leaves, sour cream, pico de gallo