Ingredients:

1 rotisserie chicken, shredded  

1 cup Daisy Light sour cream

4 oz can mild diced green chilies, drained

2 tablespoons McCormick Dark Chili Powder or less depending on your taste

Salt to taste

3 cups shredded Mexican blend cheese

14 oz can Old El Paso Enchilada Sauce, mild

10 Guerro flour tortillas

Heat oven to 350 degrees. Shred rotisserie chicken into a large mixing bowl. Mix in one cup sour cream. Drain can of chilies. (Optional— Pour drained chilies in a food processor and pulse several times. Remove any stems.) Add drained chilies to chicken mixture.  Sprinkle one tablespoon chili power and salt over mixture, mix. Add one cup of cheese to mixture, mix. Add remaining one tablespoon of chili power over mixture, mix.

Lightly coat the bottom of a 13 x 9 baking dish with enchilada sauce, reserve the remaining sauce. Fill a tortilla with chicken mixture and roll. Repeat until you have filled the baking dish. Pour remaining enchilada sauce over rolled tortillas. Sprinkle remaining cheese over sauce. Bake for 20 minutes, or until sauce is bubbling and the cheese has melted