Mix together your cooked chicken, 3/4 of your enchilada sauce, and 1 1/2 cup of cheese in a bowl (save the extra sauce and cheese for the topping). Add in any other of the optional extras, like sour cream or dice green chiles.
This is such a great meal to make ahead of time, I will often double the recipe and freeze half of it for later. It’s great to make for friends who need an extra meal! Place your enchiladas into a tinfoil pan uncooked and add a layer of tinfoil to the top. I like to write on the foil what is inside and the cooking instructions. This makes it helpful if it’s placed in the freezer!