Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar pan.

Sauté the aromatics. Warm 1 tablespoon of oil in a skillet over medium heat. Cook the chopped onion with a pinch of salt for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.

Season the filling. Add cumin, chili powder, and smoked paprika. Stir for 20–30 seconds to bloom the spices. Toss in the shredded chicken and about 1/2 cup of enchilada sauce. Mix until coated and heated through. Taste and season with salt and pepper.

Warm the tortillas. To prevent tearing, heat a clean skillet with 1 tablespoon oil over medium heat and quickly warm each tortilla for 10–15 seconds per side, adding more oil as needed. Or stack them on a plate, cover with a damp paper towel, and microwave for 40–60 seconds until pliable.

Prep the pan. Pour about 1/2 cup of enchilada sauce into the baking dish and spread it around to coat the bottom.

Fill and roll. Place 2–3 tablespoons of chicken mixture in the center of each tortilla, sprinkle with a little cheese, then roll snugly. Arrange seam-side down in the dish. Repeat with remaining tortillas.

Sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas. Don’t drown them, but make sure each one is coated. Top with the rest of the cheese.

Bake. Bake uncovered for 18–22 minutes, until the cheese is melted and bubbly and the edges are slightly crisp. If you like a golden top, broil for 1–2 minutes at the end, watching closely.

Finish and serve. Let the enchiladas rest for 5 minutes. Garnish with cilantro, green onions, and a squeeze of lime. Serve with sour cream on the side.