• Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
• Step 2: In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
• Step 3: Add the cooked, shredded chicken to the skillet and stir to combine. Season with chili powder, cumin, salt, and pepper.
• Step 4: Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish.
• Step 5: Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken mixture onto the center of the tortilla. Top with a sprinkle of the cheddar and Monterey Jack cheeses.
• Step 6: Tightly roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
• Step 7: Pour the remaining enchilada sauce over the top of the rolled enchiladas, making sure to cover them completely.
• Step 8: Sprinkle the remaining shredded cheese over the top of the enchiladas.
• Step 9: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Step 10: Remove the enchiladas from the oven and let them cool for 5 minutes before serving.