Sour Cream Chicken Enchiladas

1. Prepare the Sauce

In a large bowl, whisk together the green enchilada sauce, cream of chicken soup, and sour cream until smooth. Spread half a cup of this mixture evenly across the bottom of the 9-by-13-inch baking dish.

2. Prepare the Chicken Mixture

Shred the meat from a rotisserie chicken to make about 4 cups and mix with a can of diced green chiles in a medium bowl.

3. Assemble the Enchiladas

Lay out the flour tortillas and sprinkle a generous amount of grated mozzarella cheese down the center of each one, followed by the chicken mixture. Roll each tortilla tightly and place seam side down in the baking dish.

4. Bake the Enchiladas

Pour the remaining enchilada sauce over the rolled tortillas, covering them completely. Bake in the preheated oven at 350 degrees Fahrenheit for 20 minutes.

5. Add Cheese and Finish Baking

Sprinkle the rest of the grated mozzarella cheese over the enchiladas and bake for another 15 minutes or broil for 1 to 2 minutes until the cheese is bubbly and golden.

6. Garnish and Serve

Garnish the baked enchiladas with fresh chopped tomatoes and cilantro. Serve hot with a wedge of lime on the side if desired.