Preheat oven to 375°F (190°C)
Cook shredded chicken or prepare a filling (e.g., sautéed onions, garlic, and cooked ground beef)
Season filling with chili powder, cumin, salt, pepper, and a splash of water or broth
Warm enchilada sauce (red or green) in a saucepan
Warm tortillas (microwave wrapped in a damp towel or lightly toast in a dry pan)
Dip each tortilla briefly in warm sauce
Add filling to each tortilla and roll tightly
Place seam-side down in a baking dish
Pour remaining sauce over the top
Sprinkle with shredded cheese (and optional toppings like sliced olives or diced onions)
Bake 15–20 minutes until hot and bubbly
Optional: Broil 1–2 minutes for extra browning
Rest 5 minutes before serving