Begin by shredding your rotisserie chicken into a large mixing bowl. Combine the chicken with roasted green chilies and half of the shredded cheese, mixing thoroughly until incorporated.

In a saucepan, combine the sour cream, chicken broth, and spices. Warm over medium heat for 5-7 minutes, stirring until smooth.

Preheat your oven to 350°F (175°C). Take a tortilla, spoon the chicken filling into the center, and roll it up, placing seam-side down in a greased baking dish.

Pour the sauce over the enchiladas and sprinkle with the remaining shredded cheese.

Bake for 25-30 minutes until the cheese is bubbly and golden brown.

Allow to rest for 5 minutes before serving with your favorite sides.