Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray and set aside.

Place two tortillas on a plate and microwave for 10-15 seconds. This will help them soften and make them easier to roll without breaking.

In each tortilla, sprinkle some cheese down the middle and then about a spoonful of chicken on top. Roll tightly and lay in the greased baking dish. Repeat this step until all 12 are done. (Lay 8 in a row and 4 more going the opposite way in the extra space. See picture above.)

Pour the enchilada sauce evenly over the top. Use a spoon to spread it and make sure all the tortillas are completely covered. Sprinkle remaining cheese on top.

Bake for 20 minutes. Then, turn broiler on high and move your enchiladas to the top rack. Broil for about 2-3 minutes, watching them carefully to make sure they don't burn. You want the cheese to get a nice, golden brown color.

Remove from oven and let cool for 5-10 minutes. Serve as is, or top with cilantro, avocado slices, diced onions and a squeeze of lime.