Red Chicken Enchiladas

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1. 1Step 1: Preheat the oven to 375°F with a rack in the center position.
2. 2Step 2: In a large bowl, combine the shredded chicken, 1½ cups of the mozzarella, 1½ cups of the Colby Jack, sour cream, and taco seasoning.
3. 3Step 3: Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute.
4. 4Step 4: Warm the enchilada sauce in a small skillet over medium-low heat. Working with one tortilla at a time, dip it in the sauce until lightly coated on both sides. Scoop ⅓ cup of the filling into the tortilla, roll tightly, and place seam side down in a 9x13 baking dish. Repeat with remaining tortillas and filling.
5. 5Step 5: Pour the remaining sauce over the enchiladas and sprinkle with the remaining mozzarella and Colby Jack.
6. 6Step 6: Bake for 25 minutes, or until the sauce is bubbling and the cheese is melted. Let rest for 5 minutes before serving. Sprinkle with cilantro and red onions, if using.