Start by sautéing the chopped onion in a little oil until soft and fragrant. Then add the shredded chicken and spices. Stir gently so everything warms evenly and absorbs flavor. This step builds the base, so don’t rush it. Taste and adjust seasoning.

Warm the tortillas briefly so they bend easily. Spoon some chicken filling into each tortilla, roll it snugly, and place it seam-side down in a baking dish. This keeps them from opening while baking and helps them soak up sauce evenly.

Pour the enchilada sauce over the rolls, making sure all edges are covered. Sprinkle cheese on top. Bake until bubbly and lightly golden. Let them rest briefly so the filling sets before serving.