Place the shredded cooked chicken in a large bowl. Add the sour cream and ½ cup of enchilada sauce. Mix well until the chicken is evenly coated and creamy.

If you want extra flavor, stir in 1–2 tablespoons of taco seasoning (optional).

Wrap the tortillas in a damp paper towel and microwave for about 1 minute. This step softens the tortillas so they roll easily without cracking.

Spread ¼ cup of enchilada sauce evenly on the bottom of a 10×7 or 9×13 baking dish.

Spoon the chicken mixture onto each tortilla, then sprinkle generously with shredded cheese. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.

Bake in a preheated oven at 375°F for 20–25 minutes, or until the cheese is fully melted and bubbling.

Remove from the oven and let cool slightly. Serve with your favorite toppings such as Mexican crema or sour cream, chopped cilantro, avocado or guacamole, pico de gallo or diced tomatoes, jalapeños, or pickled onions.