Preheat your oven to 350°F. While it heats, lightly grease a 9x13 inch baking dish or similar size with a bit of cooking spray or oil. This ensures your enchiladas won't stick and makes cleanup easier.

In a medium bowl, combine the shredded chicken with 1/4 cup of the enchilada sauce, onion powder, ground cumin, salt, and black pepper. Mix until evenly combined—the sauce will help keep the filling moist and the spices will add subtle flavor throughout. I like to taste a small bit and adjust the seasoning if needed since the rotisserie chicken's salt level can vary.

Warm the corn tortillas in the microwave for about 1 minute to make them pliable and easy to roll without cracking. Working with one tortilla at a time, place about 2-3 tablespoons of the chicken mixture from Step 2 in the center, then top with approximately 2 tablespoons of shredded cheese. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all 8 tortillas are filled and arranged in a single layer.

Pour the remaining 1¾ cups of enchilada sauce evenly over the rolled tortillas, making sure each one gets coated. Sprinkle the remaining 1½ cups of shredded cheese over the top in an even layer. I find it helpful to ensure the sauce gets under and between the enchiladas so they cook evenly and stay moist throughout.

Place the baking dish in the preheated 350°F oven and bake for 20 minutes, until the cheese is melted and bubbly and the edges are lightly golden. The enchiladas are done when you see some bubbling around the edges and the cheese on top has started to brown slightly.

Remove the baking dish from the oven and let it rest for 2-3 minutes before serving. This short rest helps the filling set slightly and makes plating easier. Serve hot with your favorite toppings like sour cream, fresh cilantro, or sliced jalapeños if desired.