Creamy, cheesy chicken enchiladas made with a simple soup-and-sour-cream sauce, green chilies, and plenty of melted cheddar — ready in about 30 minutes.
Chef's Note: Reserving a few tablespoons of the soup mixture to stir directly into the chicken filling — rather than saving all of it just for the topping — helps bind the filling together and keeps every bite creamy instead of dry. Using rotisserie chicken here makes this an especially fast weeknight dinner, since there's no cooking or shredding chicken from raw involved.
Placing the enchiladas seam-side down in the dish keeps them from unrolling as they bake, so don't skip that step even though it's easy to overlook. This dish reheats well the next day, and the flavors honestly deepen a bit overnight, making it a good make-ahead option for a busy week.
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