Add oil to a large skillet set over medium heat and saute the onion and green pepper until onion is translucent, around 5 min. Add garlic and cook for around 30 seconds until fragrant.
Add chicken, paprika, cumin, onion powder, garlic powder, and ⅓ cup of enchilada sauce to the pan and stir to combine, then remove from heat.
Pour around ⅔ cup of enchilada sauce in your baking dish, just enough to coat the bottom.
Fill tortillas with chicken filling and approx 1 tablespoon of shredded cheese. Then roll and place in the baking dish with the seam side down . Repeat with remaining tortillas.
Top the enchiladas with remaining sauce, then remaining shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes until the cheese is melted and the sauce is bubbling.
Notes
Storage and Reheating TipsStore leftover enchiladas in an airtight container and refrigerate for up to 4 days.Reheat leftovers in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave.Make ahead instructionsPrepare the enchiladas as directed up to the baking step. Then cover tightly with plastic wrap and refrigerate for up to 1 day.When ready to bake, remove from the fridge around 10-15 minutes before baking. Remove the plastic wrap and cover the dish with foil and bake as directed.How to freeze enchiladasTo freeze place the enchiladas in foil pans or a freezer safe baking dish. Cover the unbaked enchiladas tightly with plastic wrap, then cover with foil and freeze for up to 3 months.When ready to bake remove the plastic wrap and bake as directed. Add around 15-20 minutes to the baking time if baking from frozen.