Sour cream chicken enchiladas

Makes: 5 to 6 servings Total time: 50 minutes

Cooking spray

2 (10-ounce) cans mild green enchilada sauce 1 (10-ounce) can condensed cream of chicken soup

1 cup sour cream 4 cups shredded meat from 1 store-bought rotisserie chicken

1 (4-ounce) can diced green chiles 3 1⁄2 cups grated mozzarella cheese

10 (8-inch) soft flour tortillas 1 tomato, chopped

1⁄2 cup chopped fresh cilantro 1 lime, cut into wedges

Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional) 1. Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray. 2. In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1⁄2 cup in the baking dish; set aside the remaining 3 1⁄2 cups creamy enchilada sauce. 3. In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside. 4. Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1⁄3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1⁄3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer. 5. Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. 6. Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired.