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Preheat the oven to 375°F.
In a large bowl, mix together the shredded chicken, 1 cup of the enchilada sauce, and 1 cup of the shredded cheese until well combined.
Cut each tortilla in half to create 6 tortilla halves.
Divide the chicken mixture evenly among the tortilla halves, placing it near the center of each one. Fold the tortilla around the filling to create a triangle-shaped pocket.
Spread ½ cup of the enchilada sauce in a thin, even layer across the bottom of a large oven-safe skillet or baking dish.
Arrange the enchilada pockets over the sauce with the folded sides facing down.
Spoon the remaining ½ cup enchilada sauce over the pockets, then sprinkle evenly with the remaining 1 cup shredded cheese.
Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.
Remove from the oven and add guacamole, sour cream, fresh cilantro, hot sauce, or any of your favorite enchilada toppings. Serve warm and enjoy!