In a large bowl, combine the shredded chicken with a generous amount of cheese. Mix well until the chicken is evenly coated and cheesy throughout.
Lay a tortilla flat, spoon the chicken and cheese mixture down the center, then roll it up tightly. Repeat with the remaining tortillas and filling.
Place each rolled tortilla seam-side down in a baking dish, forming a snug row of chicken enchiladas.
Pour the red enchilada sauce evenly over the rolled enchiladas, making sure each one is fully covered with the flavorful sauce.
Sprinkle extra cheese on top, then bake in a preheated oven until the cheese is melted and bubbly, and the enchiladas are hot throughout.
Remove from the oven and let cool slightly. Serve your easy chicken enchiladas hot, garnished with your favorite toppings for the best Mexican dinner experience!
