Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.

In a large skillet, heat 2 tbsp (30ml) of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the shredded chicken to the skillet. Stir in the chili powder, cumin, salt, and black pepper. Cook for 2-3 minutes, stirring to coat the chicken evenly with the spices.

Add about 1 cup (240ml) of the enchilada sauce to the chicken mixture and stir to combine. Remove from heat.

Warm the corn tortillas slightly to make them pliable. You can do this by briefly heating them on a dry skillet for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.

Assemble the enchiladas: Lay a warm tortilla flat. Spoon about 2-3 tablespoons of the chicken filling onto the center and sprinkle with about 1-2 tablespoons of shredded cheese. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.

Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, ensuring all tortillas are covered. Sprinkle the remaining shredded cheese over the sauce.

Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Let the enchiladas rest for about 5-10 minutes before serving. Garnish with your favorite toppings such as sour cream, fresh cilantro, diced avocado, or sliced jalapeños.