1-First, preheat the oven to 350°F, or go with 375°F if you want a bit more crisp. This step sets the stage for even baking and helps meld those flavors. Next, debone and shred your rotisserie chicken, discarding the skin to keep things lean and tasty.

2-Then, pour ¾ cup of enchilada sauce into a greased 9×13-inch oven-safe dish to coat the bottom nicely. In a bowl, combine the shredded chicken with queso cheese for that creamy filling. Fill each of the 8 corn tortillas with about ¼ cup of the chicken mixture and a little enchilada sauce, roll them tightly, and place them seam-side down in the dish.

3-Once assembled, cover the enchiladas with the remaining sauce and top with extra queso cheese. If you like, add garnishes like chopped olives for a nice touch. Cover the dish tightly with foil and bake for 25 30 minutes until it’s bubbly and golden. For reheating leftovers, thaw them overnight in the fridge and warm at 350°F.