In a large mixing bowl, blend the shredded chicken with 1/4 cup of the enchilada sauce. Add a pinch of salt and pepper, then adjust the seasoning to your taste.
Warm the tortillas until they're pliable: for corn tortillas, wrap in a damp paper towel and microwave for 1 minute; for flour tortillas, microwave on a plate for 1 minute, flipping halfway through.
Fill each tortilla with the chicken mixture and cheese, roll them up tightly, and place them seam side down in a baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, sprinkle the rest of the cheese on top, and bake for 20 minutes until the cheese is bubbly and golden.
Serve your enchiladas hot from the oven, garnished with any of the optional toppings you like.