Cheesy Grilled Chicken Enchiladas

Spoon some of the chicken mixture down the center of each warm tortilla. Fold the tortilla around the filling and place it folded side down in the prepared baking dish. Repeat until the filling is used, arranging the enchiladas snugly in the pan and overlapping slightly if needed.

Pour the remaining can of red enchilada sauce evenly over the filled tortillas, making sure the edges are covered so they stay moist during baking.

Scatter the cubed pepper jack cheese over the top of the enchiladas.

Cover the baking dish with foil and bake for about 1 hour, or until the enchiladas are hot throughout and the cheese is fully melted. Remove the foil during the last 5 to 10 minutes if you want the top slightly more browned.

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