Preheat your oven to 425°F (220°C). Gather your ingredients and prepare your workspace.

In a deep skillet, combine 3 cups of enchilada sauce with 2 minced garlic cloves and bring to a gentle boil. Season chicken with salt and pepper, submerge in sauce, then simmer for 15-20 minutes.

Remove chicken from skillet, let cool, then shred into bite-sized pieces and mix with remaining enchilada sauce.

Combine shredded chicken with ¾ cup of enchilada sauce and 1 cup of cheddar jack cheese in a large bowl.

Wrap tortillas in a damp cloth and microwave for 30 seconds until warm and flexible.

Take a warm tortilla, spoon in ⅓ cup of filling, roll tightly, and place seam-side down in a greased baking dish. Repeat until all filling is used.

Brush tops with olive oil and bake uncovered for 8-10 minutes until lightly golden.

Reduce oven temperature to 400°F (200°C), pour remaining enchilada sauce over, and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes.

Remove foil and bake for another 5-10 minutes until the cheese is bubbly and golden.

Let enchiladas rest for 5-10 minutes before serving. Garnish with chopped cilantro or your favorite toppings.