Prepare the Chicken: If you're not using pre-cooked chicken, roast or boil it until fully cooked. Shred the chicken using two forks for tender, bite-sized pieces, ensuring maximum flavor absorption.

Sauté Aromatics: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until they become translucent and aromatic.

Cook the Filling: Stir in the shredded chicken along with cumin, chili powder, salt, and pepper. Mix well and continue cooking for another 3-5 minutes until everything is heated through and fragrant.

Assemble Enchiladas: Pour a small amount of enchilada sauce into the bottom of a baking dish. Scoop a generous portion of the chicken filling onto each tortilla, top with cheese, then carefully roll them up and place seam-side down in the dish.

Add Sauce and Cheese: Drizzle the remaining enchilada sauce over the rolled tortillas. Sprinkle additional cheese on top, ensuring even coverage for that perfect melty texture.

Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and slightly golden.

Serve: Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh chopped cilantro and offer sour cream on the side for a delightful finishing touch.