Preheat the Oven: Preheat your oven to 350°F (175°C).

Warm a pan over medium heat and add 3 tablespoons of olive oil.

Sauté the diced onion for about 5 minutes.

Add the minced garlic and sauté for an additional 5 minutes.

After a total of 10 minutes, remove the onions and garlic from the pan and set them aside.

Warm a small pan over medium heat and add enough vegetable oil to coat the bottom.

Fry each tortilla for about 30 seconds (just until soft), then place them on paper towels to drain.

This step softens the tortillas so they roll more easily and pick up extra flavor.

In a large bowl, add the shredded chicken, the sautéed onions and garlic, 1 cup of the four-cheese blend, and 1 cup of the enchilada sauce.

Season with the salt and black pepper.

Stir until everything is well combined and the chicken is evenly coated.

Ladle a small amount of enchilada sauce into the bottom of a baking dish, just enough to lightly coat it.

Place some of the chicken mixture along the center of each tortilla, then roll it up and place it seam-side down into the baking dish. Repeat until all tortillas are filled and arranged in the dish.

Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered.

Sprinkle the remaining cheese on top of the enchiladas.

Transfer the baking dish to the preheated oven.

Bake the enchiladas for about 20 minutes, or until the cheese is melted and bubbly.

Remove from the oven, let them rest a minute or two, then serve hot.