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Pre-heat the oven to 350F. In a large mixing bowl combine chopped chicken and seasonings.
Stir in 1 cup shredded cheese and 10 ounces enchilada sauce.
Measure heaping ½ cup meat mixture into tortilla. Roll and place into 9x13 casserole dish, seam side down. Repeat until mixture is gone, should make about 6 enchiladas.
Add the remaining enchilada sauce over the top of your rolled enchiladas. Top with 1 ½ cup shredded cheese. Place into already preheated oven and bake for 30 minutes. Serve.