• Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray or oil.
• Remove the meat from the rotisserie chicken and place it into a large mixing bowl. Aim for at least 4 cups of shredded chicken. For quick shredding, use a hand mixer directly in the bowl.
• Spread about ½ cup of enchilada sauce across the bottom of the prepared baking dish, using the back of a spoon to coat evenly.
• To the shredded chicken, add one full 10-ounce can of enchilada sauce, the drained diced tomatoes with green chilies, and 1 cup of the shredded cheddar cheese. Stir until all ingredients are well incorporated.
• Lay a tortilla flat and spoon approximately ½ cup of the chicken mixture into the center. Roll it tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
• Pour the second can of enchilada sauce evenly over the assembled enchiladas. Use a spoon to distribute the sauce across the top. Sprinkle the remaining ½ cup of shredded cheddar cheese over everything.
• Cover the dish with aluminum foil and bake for 20–25 minutes. In the final 5 minutes of baking, remove the foil to allow the cheese to melt fully and the sauce to bubble around the edges.
• Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream and any preferred toppings.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes until warmed through.