Begin by preheating your oven to 350°F. Lightly grease or spray a 9x13 baking dish to prevent sticking. Before assembling the enchiladas, pour about ½ cup of enchilada sauce into the dish, spreading it evenly over the bottom.

In a large mixing bowl, combine the shredded rotisserie chicken, 1 can of enchilada sauce, drained tomatoes and green chilies, and 1 cup of shredded cheese. Stir everything together until the chicken mixture is well coated and evenly combined. This filling is hearty, flavorful, and so easy to prepare!

Place a tortilla flat on your work surface. Scoop about ½ cup of the chicken filling into the center of the tortilla. Roll the tortilla tightly around the filling, then place it seam-side down in the prepared baking dish. Repeat the process with the remaining tortillas and filling, arranging them snugly in the dish.

Once all the tortillas are assembled, pour the second can of enchilada sauce over the top, making sure every tortilla is generously coated. Sprinkle the remaining shredded cheese evenly across the top of the sauce.

Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes. During the last 5 minutes, remove the foil to allow the cheese to melt completely and develop a slight golden crust. The bubbling sauce on the sides is a sure sign that your enchiladas are ready!

After baking, take the enchiladas out of the oven and let them rest for 5 minutes. Transfer them to serving plates and top with fresh cilantro, sour cream, or any of your favorite garnishes. Enjoy this warm, comforting dish with your family or friends!