Prep the Filling: In a bowl, mix the shredded chicken, half of the cheddar, mozzarella, and some enchilada sauce until combined. Assemble the Enchiladas: Spoon the filling evenly onto the center of each tortilla. Roll up tightly and place seam side down in a baking dish. Add Toppings: Drizzle more enchilada sauce over the rolled tortillas. Sprinkle the remaining cheddar and mozzarella cheeses, followed by the crumbled bacon. Bake: Bake in a preheated oven at 190°C (375°F) for 20 minutes or until the cheese is bubbly and golden. Garnish and Serve: Sprinkle freshly chopped cilantro over the top before serving. Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 6
