Preheat your oven to 375°F (190°C) and prepare a baking dish.

Shred the rotisserie chicken using two forks until you have bite-sized pieces.

Mix together the shredded chicken, half of the Monterey Jack cheese, and half of the enchilada sauce in a large bowl until well combined.

Spread a layer of enchilada sauce on the bottom of the prepared baking dish.

Fill each tortilla with about three tablespoons of the chicken mixture, rolling it up tightly and placing it seam-side down in the dish.

Pour any remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the shredded cheese.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden brown.

Finish with a drizzle of sour cream just before serving.