Prepare the Chicken Filling: In a medium skillet over medium heat, sauté chopped onions and minced garlic until the onions turn translucent, about 3-4 minutes. Stir in shredded chicken, cumin, chili powder, and paprika. Pour in a splash of enchilada sauce, allowing to heat through for 2-3 minutes.

Warm Tortillas: Warm tortillas in a dry skillet over medium-low heat for 30 seconds per side or in the microwave for 20-30 seconds.

Assemble Enchiladas: Spread a layer of enchilada sauce at the bottom of a baking dish. Spoon chicken filling and a sprinkle of cheese into each warm tortilla, roll tightly, and place seam-side down in the dish.

Bake: Preheat oven to 375°F (190°C). Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with cheese. Bake for 20-25 minutes until cheese is bubbly.

Garnish & Serve: Let sit for 5 minutes. Sprinkle with cilantro and green onions. Serve with sour cream and slices of avocado or lime.