Preheat the oven to 400°C. Spray two (approximately 11 by 7-inch) casserole dishes with non-stick cooking spray.

Spread each dish with 3 tablespoons of enchilada sauce.

Over moderately high heat, heat an electric grid.

Add tortillas once heated (as many as you can fit in a single layer and cook about 10 seconds per side (or until the steam is a bit or slightly more foldable) then immediately transfer to a resealable gallon bag, seal bag, and repeat with remaining tortillas (this makes them foldable so that they do not break when rolling).

Toss together the cheeses. Put about 2/3 of it aside (or 2 cups) for topping.

Working with around 5 tortillas at a time, spread about 1/4 cup of chicken in a row, add about 1 Tbsp of cheese to each tortilla, then spread over 1 Tbsp of enchilada sauce.

Enchiladas roll up and then transfer to the prepared baking dish (fitting 7 per dish). With the remaining ingredients, repeat.

Drizzle the remaining enchilada sauce with filled tortillas (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).

Sprinkle the remaining enchiladas with the cheese. Cook in a preheated oven until the cheeses and enchiladas are melted and heated for around 10 minutes.

Garnish with chopped avocados, diced tomatoes, diced onions, cilantro, hot sauce, or sour cream, if needed (normally I just leave most of it off, and for the color, I put some of those things here, I do adore sour cream on them).