Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.

Spoon a thin layer of enchilada sauce across the bottom of the dish to prevent sticking.

In a large mixing bowl, combine the shredded chicken, half of the enchilada sauce, and half of the shredded cheese. Stir until well combined.

Microwave the tortillas for about 10 seconds, flip them over, then microwave for another 10 seconds until soft and easy to roll.

Add a generous spoonful of the chicken mixture along one edge of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish as you go so they all fit.

Pour the remaining enchilada sauce over the rolled tortillas, making sure the edges are covered.

Sprinkle the remaining cheese over the top and bake for about 30 minutes, or until the cheese is fully melted and bubbling.

Remove from the oven and let the enchiladas rest for 5 minutes before serving.

Garnish with sliced green onions.

Serve with sour cream, if desired.