Baked Grilled Chicken Enchiladas

Spoon some of the chicken mixture down the center of each tortilla. Fold or roll the tortillas closed, then place them seam-side down in the prepared baking dish. Continue until the filling is used up, arranging the enchiladas snugly in the pan.

Pour the remaining can of enchilada sauce evenly over the filled tortillas, making sure the tops are well covered so they stay moist while baking.

Scatter the cubed pepper jack cheese evenly over the enchiladas.

Cover the baking dish with foil and bake for 45 to 60 minutes, or until the enchiladas are heated through and the cheese is fully melted. Uncover for the last 5 minutes if you want the cheese slightly browned.

Let the enchiladas rest for 5 minutes before serving. Top with sour cream, if desired, and serve warm.