Preheat the oven to 350 degrees and make sure you have two 9×13  in casserole dishes ready to go.

Start the sauce. In a large pot on medium heat, saute the onion and garlic in a little butter, 1-2 minutes, until fragrant. Add the oregano and cumin, and stir well. Stir in the canned enchilada sauce.

Add 4-6 oz of sauce to the shredded chicken and two big handfuls of cheese. Stir to combine. This is your filling!

Heat the tortillas. You want them to be soft and pliable, so they don’t break as you fill them.

Place a ladle of sauce at the bottom of each casserole dish and spread around, so the bottom is lightly coated with sauce.

Grab one tortilla, and place the chicken mixture in the middle seam, lengthwise. You want there to be a decent amount of chicken and cheese mixture in it, but make sure it isn’t *too full* to roll neatly. Roll it up and place in the pan. Continue filling and rolling, until you’ve made 12-14 enchiladas.

Cover each pan in the sauce, until there is no exposed tortilla edges. You can drench it a bit, it’s ok.

Cover each pan in cheese and top with foil. Bake for 30-40 minutes until bubbly.

You can broil the enchiladas for 2-4 minutes until the cheese is nice and browned, too.

Top with chopped green onion or cilantro, and serve!