Preheat your oven to 375°F (190°C). While it heats, spread about 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

In a medium bowl, combine shredded chicken, 1/2 cup enchilada sauce, softened cream cheese, sour cream, half the shredded cheese, diced onion, minced garlic, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. If using green chiles, black beans, or corn, fold them in now. Mix until everything is well combined.

If you're using corn tortillas, they can crack when rolled. Warm them in the microwave for 30 seconds covered with a damp paper towel, or quickly heat them in a dry skillet until pliable.

Place a tortilla on a clean surface. Spoon about 1/4 cup of the chicken mixture down the center. Roll it up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top. If you like a little extra heat, dot with sliced jalapeños or drizzle with salsa verde.

Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden. For a browner top, broil for the last 2 minutes, watching closely.

Let the enchiladas rest for 5 minutes before cutting. This helps them set and makes serving easier. Garnish with fresh cilantro, a dollop of sour cream, diced avocado, or a squeeze of lime juice.