Preheat your oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray.

Prepare the chicken by seasoning it with salt and pepper. Bake for 25-30 minutes until cooked through or boil for a quicker option. Let it rest, then shred the chicken.

Combine shredded chicken with half of the shredded cheese and a splash of enchilada sauce in a mixing bowl.

Fill each corn tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the last of the cheese on top.

Bake the enchiladas for 20-25 minutes until bubbly and golden. Serve warm, drizzled with sour cream.