1
Heat oven to 350°F. Lightly coat the bottom of a large baking dish with enchilada sauce.
In a large bowl, combine shredded chicken, taco seasoning, ¼ cup enchilada sauce, and sour cream. Stir until well blended. Taste and adjust seasoning if needed.
2
Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, or until pliable. Optionally, spray with cooking spray or lightly fry in vegetable oil (5-7 seconds per side) for a more traditional texture.
Spoon the chicken mixture into each tortilla. Roll tightly and place seam side down in the prepared baking dish. Optional: Dip each tortilla in warmed enchilada sauce before filling (works best with lightly fried tortillas).