Baked Chicken Enchiladas

**Ingredients:**

– 2 cups cooked chicken, shredded (rotisserie chicken works well)
– 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
– 1/2 cup sour cream
– 1/2 cup enchilada sauce (store-bought or homemade)
– 1/2 cup diced onions (optional)
– 1/2 cup diced bell peppers (optional)
– 8-10 flour tortillas
– Extra enchilada sauce for topping
– Additional shredded cheese for topping
– Optional toppings: chopped cilantro, sliced jalapeños, diced tomatoes

**Instructions:**

1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the Filling:**
– In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheese, sour cream, enchilada sauce, and optional diced onions and bell peppers. Mix until well combined.

3. **Assemble the Enchiladas:**
– Lay a tortilla flat and place about 2-3 tablespoons of the chicken filling in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

4. **Top with Sauce and Cheese:**
– Once all the tortillas are rolled and placed in the dish, pour additional enchilada sauce over the top, making sure to cover all the tortillas. Sprinkle extra shredded cheese on top.

5. **Bake:**
– Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

6. **Serve:**
– Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with optional toppings like chopped cilantro, sliced jalapeños, or diced tomatoes.

These enchiladas can be served with rice, beans, or a fresh salad on the side. Enjoy your meal!