Add the chicken to a pot and cover with water. Bring to a boil, then reduce to a simmer. Cook until the internal temperature reaches 165°F (75°C) (timing will vary depending on thickness, typically 12-18 minutes). Transfer to a bowl and shred using two forks.

Preheat the oven to 350°F (175°C).

In a bowl, combine the shredded chicken with about 10% of the enchilada sauce and a pinch of salt and pepper.

Optional (recommended if cooking for multiple days, as it improves tortilla texture): Heat a dry skillet over medium heat. Toast each tortilla for 20-30 seconds per side, until fragrant but still pliable. Transfer immediately to a clean kitchen towel, stacking and covering to keep warm.

Set up your assembly station with the tortillas, chicken mixture, half of the cheese, and a baking dish.

Fill each tortilla with an even portion of shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.

Once all enchiladas are assembled, pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.

Bake for 15-20 minutes, until the cheese is melted and bubbly. Serve.