Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.

In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until soft and slightly golden, about 5 minutes. Stir in the garlic and cook 30 seconds more. Add shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Stir until everything is warm and cozy together. Remove from heat.

Add cheese (obviously). Stir about 1 cup of the shredded cheese into the chicken mixture. Yes, inside and outside cheese. We are layering comfort.

Spread about ½ cup of red enchilada sauce in the bottom of your baking dish.

Spoon chicken mixture down the center of each flour tortilla, roll tightly, and place seam-side down in the dish.

Pour remaining enchilada sauce over the top, making sure the edges are covered so they stay soft. Sprinkle the remaining cheese all over like you are emotionally processing something.

Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and your kitchen smells like you absolutely have your life together.

Let them sit for about 5–10 minutes before serving. This helps everything set up and makes cleaner slices.