Instructions

• Preheat the oven to 375°F. Spread 1/2 cup of the 2 1/2 cups Green Enchilada Sauce in the bottom of a 9x13" casserole dish and set the dish aside.
• In a large bowl, combine 3 cups shredded rotisserie chicken, the 4 oz can diced green chiles, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp onion powder. Stir until the chicken and chiles are evenly coated with the spices.
• Warm the 8 large corn tortillas so they are pliable (for example: wrap in a damp paper towel and microwave 20–30 seconds or heat briefly in a dry skillet).
• Divide the chicken mixture evenly among the 8 tortillas. Also divide the 8 tablespoons sour cream evenly among the tortillas (about 1 tablespoon per tortilla) and divide 1 1/2 cups of the 3 cups shredded Colby Jack or Monterey Jack cheese evenly to sprinkle inside the tortillas.
• Place the filling near one edge of each tortilla, roll each tortilla tightly, and place them seam-side down in the prepared casserole dish.
• Pour the remaining Green Enchilada Sauce (the rest of the 2 1/2 cups after the 1/2 cup used in step 1) over the rolled enchiladas so the tortillas are covered.
• Sprinkle the remaining 1 1/2 cups shredded cheese evenly over the top of the enchiladas.
• Bake uncovered at 375°F for 25 minutes, or until the center is heated through and the sauce is bubbly. Let the enchiladas rest for 5 minutes before serving.