Start by preheating your oven to 350°F so it reaches temperature while you prepare the filling. Shred the rotisserie chicken into a large mixing bowl, removing any skin or bones. This takes just a few minutes and gives you time for the oven to heat. I like to use a rotisserie chicken because it's already seasoned and tender—it saves so much time compared to cooking chicken from scratch.

Add the enchilada sauce, drained diced tomatoes and green chilies, and 1 cup of the cheddar cheese to the shredded chicken. Mix everything together until well combined and evenly distributed. The sauce will help keep the filling moist and flavorful as the enchiladas bake. This is your core filling mixture.

Grease a 9x13 inch baking dish with butter or cooking spray. Pour about 1/2 cup of additional enchilada sauce on the bottom of the dish and spread it evenly. This thin sauce layer prevents sticking and creates a moist base that keeps the bottom tortillas from drying out.

Lay a flour tortilla flat and spoon about 1/2 cup of the chicken filling mixture from Step 2 down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining 7 tortillas, arranging them in two rows. I like to arrange them snugly but not packed tight—this helps them cook evenly and stay together as they bake.

Pour the remaining enchilada sauce evenly over all the rolled enchiladas, making sure to coat them thoroughly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Cover the baking dish tightly with foil and bake for 20-25 minutes until the sauce is bubbling around the edges. The foil keeps the tortillas from drying out while everything heats through.

Remove the foil and bake for an additional 5 minutes to allow the cheese on top to melt and lightly brown. This final uncovered step creates a little texture on the surface. Remove the dish from the oven and let it sit for 5 minutes before serving—this helps the enchiladas set slightly and makes them easier to plate without falling apart.

Transfer enchiladas to serving plates and top with a dollop of sour cream and a sprinkle of fresh cilantro. The cool sour cream balances the warmth and richness of the cheese and sauce, while the cilantro adds brightness and freshness to each bite.