For the chicken:

3 cups shredded cooked chicken (rotisserie or poached)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt, to taste

1/4 teaspoon black pepper

1/2 cup chicken broth, as needed

For the enchilada sauce (quick red):

2 tablespoons oil

2 tablespoons flour

2 tablespoons chili powder (blend or ancho)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon dried oregano

2 cups low-sodium chicken broth

1 tablespoon tomato paste (optional)

To assemble:

10–12 corn tortillas (6-inch) or 8 flour tortillas (8-inch)

2 cups shredded cheese (Monterey Jack, Oaxaca, or cheddar blend)

1/2 cup chopped fresh cilantro, divided

1/2 cup finely diced white onion (optional topping)

Lime wedges, for serving