Step 1: Make the Enchilada Sauce

• Sauté the onions and garlic: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute.
• Add the spices and tomatoes: Stir in the ground cumin, chili powder, smoked paprika, and a pinch of salt. Cook for 1-2 minutes, then pour in the crushed tomatoes. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
• Blend the sauce (optional): For a smoother sauce, use an immersion blender to blend the sauce until smooth. Season with salt and pepper to taste.

Step 2: Prepare the Chicken Filling

• Season the shredded chicken: In a large bowl, combine the shredded chicken with 1 cup of the enchilada sauce and 1/2 cup of the shredded Monterey Jack cheese. Stir until the chicken is well-coated with sauce.

Step 3: Assemble the Enchiladas

• Warm the tortillas: Preheat the oven to 375°F (190°C). Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
• Fill and roll the tortillas: Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in a greased 9×13-inch baking dish.

Step 4: Add the Toppings

• Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack and cheddar cheese over the top.

Step 5: Bake the Enchiladas

• Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Serve and Garnish

• Garnish and serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro, a dollop of sour cream, and lime wedges. Serve hot.