Set your oven to 375°F (190°C). Grease your large baking dish with a little oil. This prevents the tortillas from sticking to the bottom. A hot oven ensures the cheese melts perfectly.

Heat olive oil in a skillet over medium heat. Add the diced onions and cook until soft. Stir in the minced garlic and cook for one minute. The kitchen will smell amazing right now.

Add the shredded chicken to the skillet with the onions. Sprinkle the chili powder, cumin, and smoked paprika over it. Toss everything together so the chicken is well-coated. Add salt and pepper.

Squeeze the fresh lime juice over the chicken mixture. Stir in half of the chopped cilantro. This adds a fresh pop of flavor to the meat. Turn off the heat and set aside.

Pour the red sauce into a small saucepan. Heat it over low heat until it is warm. Warming the sauce makes it easier to coat the tortillas. Do not let it boil.

Wrap the corn tortillas in a damp paper towel. Microwave them for 30 seconds until they are flexible. This prevents them from cracking when you roll them. Soft tortillas are much easier to handle.

Dip one tortilla into the warm enchilada sauce. Place a large spoonful of chicken in the center. Sprinkle a little Monterey Jack cheese on top of the chicken. Be generous with the filling.

Roll the tortilla up tightly. Place it seam-side down in the prepared baking dish. Repeat this for all twelve tortillas. Line them up closely so they stay in place during baking.

Pour the remaining enchilada sauce over the top of the rolls. Spread it evenly with a spoon. Sprinkle the rest of the shredded cheese over the sauce. The cheese will create a bubbly crust.

Place the dish in the oven for 15 to 20 minutes. The cheese should be melted and bubbling. The edges of the tortillas will get slightly crispy. Remove from the oven and let rest.