Preheat the oven to 350°F / 175°C. Mix 1½ cups of cooked shredded chicken with ¼ cup of red enchilada sauce. Season with salt and pepper.
Wrap 8 corn tortillas in a damp paper towel and microwave for about 1 minute, turning halfway, until flexible.
Divide the chicken and 1 cup of shredded Mexican-blend cheese between the tortillas. Roll up and arrange seam-side down in a 9 × 13in / 23 × 33cm baking dish.
Cover with 1¾ cups of red enchilada sauce and 1½ cups of shredded Mexican-blend cheese. Bake for about 20 minutes, until bubbling and the filling reaches 165°F / 74°C.
