-1 (10 3/4 oz) can cream of chicken soup
-1 cup sour cream
-1 tsp pepper
-4-5 cups rotisserie or roasted chicken, shredded
-2 cups Pepper Jack cheese, shredded, divided
-6 large (8 inches) flour tortillas
Preheat oven to 350 F. Coat a 9x13 pan with cooking spray and set aside.
In a large bowl, mix the soup, sour cream and pepper. Mix well and spread half of it on the bottom of prepared pan.
Divide chicken and 1 1/2 cups of the cheese in between the tortillas. Spread in the middle, then carefully wrap each of them and place on top of the sauce in the pan.
Pour remaining sauce evenly on top of each enchilada and sprinkle with the remaining cheese.
Bake in preheated oven for 25-30 minutes. Enjoy!