Step 1

Preheat the oven to 350F and spray or grease a 9x13 baking dish.

Step 2

Remove the meat from the rotisserie chicken and place it directly into a large bowl, you’ll need a minimum of 4 cups of cooked, shredded rotisserie chicken, more if you want to stuff the enchiladas more. Use a hand mixer to finely shred it in under a minute.

Step 3

Pour a third of a can, about 1/2 cup, of enchilada sauce in the baking dish. Move it around to distribute and coat the bottom of the baking dish.

Step 4

Pour 1 10-ounce can of enchilada sauce over the shredded chicken, the drained tomatoes and green chilies, and 1 cup of shredded cheese. Mix well to combine.

Step 5

Place a tortilla on a flat surface, top with 1/2 cup of the chicken mixture, placing it in the middle of the tortilla, and roll it up tightly as possible. Place it in the baking dish, seam-side down. Repeat this process with the remaining tortillas.

Step 6

Pour the remaining sauce from the can over the tops of the enchiladas and spread it evenly using the back of a spoon. Sprinkle the remaining 1/2 cup of shredded cheese on top.

Step 7

Cover the enchiladas with foil and bake in the preheated oven for 20 to 25 minutes, removing the foil during the last 5 minutes of cooking, until the sauce on the sides is hot and bubbly.

Step 8

Remove it from the oven and let the enchiladas rest for 5 minutes before serving. Top with sour cream, cilantro, and your favorite toppings.

Step 9

Refrigerate any leftover chicken enchiladas in an airtight container for up to 3 days. Warm up in the microwave, for 1 to 2 minutes.