Preheat your oven to 375°F. Lightly grease a baking dish with oil to prevent sticking.

Place a skillet on medium heat. Add olive oil and let it warm for one minute.

Add chopped onion to the skillet. Cook until soft and lightly golden, stirring often.

Add minced garlic to the onion. Cook for thirty seconds until fragrant, not burnt.

Add shredded chicken to the skillet. Sprinkle salt, pepper, paprika, and cumin evenly.

Pour half the enchilada sauce into the chicken. Stir well until everything combines nicely.

Turn off the heat. Add sour cream and mix gently until the filling looks creamy.

Add half of both cheeses to the chicken mixture. Stir until cheese spreads evenly.

Place tortillas flat. Spoon chicken mixture into the center of each tortilla evenly.

Roll each tortilla tightly. Place them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas, covering them well.

Sprinkle remaining cheddar and mozzarella cheese evenly over the top.

Cover the dish with foil. Bake for twenty minutes until everything heats through.

Remove foil and bake ten more minutes until cheese is bubbly and golden.

Remove from oven. Let enchiladas rest five minutes before serving for best texture.