Stir in the shredded chicken with ¼ cup of enchilada sauce and a dollop of sour cream if you like extra creaminess. Let it warm through and mingle flavors, about 2–3 minutes. Taste and adjust salt and pepper.
Warm the tortillas so they roll easily. A quick 15–20 seconds in the microwave covered with a damp paper towel does the trick.
Spoon a generous line of chicken filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolls and sprinkle with cheese. If you want extra cheesy tops, add a second light layer of cheese.
Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and gooey. If you like a quick golden top, broil for 1–2 minutes at the end, watching carefully so it doesn’t burn.
Let the pan rest for 5 minutes after removing from the oven. Garnish with cilantro and serve with toppings of your choice.
Notes
Cozy chicken enchiladas with a creamy, lightly spicy sauce wrapped in tortillas and baked until gooey—perfect for a comforting weeknight dinner.
