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
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