Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.

In a large bowl, combine the cooked shredded chicken with half of the enchilada sauce and a generous sprinkle of cheddar cheese.

In a skillet over medium heat, warm each tortilla until soft and pliable, about a minute on each side.

Spoon the chicken mixture evenly onto each tortilla, roll them tightly, and place seam-side down in a greased baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly.