Preheat oven to 350°F.
In large bowl, whisk together whisk together enchilada sauce, cream of chicken, and sour cream.
In medium bowl, mix together shredded rotisserie chicken and green chilies.
In the middle of each tortilla, sprinkle 2 tbsp of cheese followed by 1/3 cup of chicken mix and roll tortilla tightly.
Pour ½cup of enchilada sauce mix into a greased 9x13 baking pan and spread evenly.
Place tortillas inside dish with seam faced down. Pour remaining enchilada sauce mix to cover tortillas. Place in oven to bake for 20 minutes.
While enchiladas are baking, dice vine tomato and chop cilantro. Remove pan from oven and set oven to broil.
Sprinkle remaining cheese over tortillas completely covering. Put back in to oven for cheese to melt a brown a little for 5-7 minutes or until desire.
Remove from oven and top with diced tomatoes and cilantro. Enjoy!
