Preheat your oven to 190°C (375°F).

Remove all the meat from the rotisserie chicken and shred it well. You should have about 3 cups.

Pour about 180 ml of enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly.

Place one tortilla on a flat surface. Add about 60 ml (¼ cup) shredded chicken down the center.

Spoon generous amounts of queso cheese over the chicken and drizzle lightly with enchilada sauce.

Roll the tortilla tightly and place seam-side down in the prepared baking dish.

Repeat with the remaining tortillas until the dish is full.

Pour the remaining enchilada sauce evenly over the top of the enchiladas.

Spoon extra queso cheese down the center for extra creaminess.

Add sliced black olives or diced onions if desired.

Cover tightly with foil and bake for 30 minutes until the Queso Chicken Enchiladas are hot and bubbly.

Remove the foil during the final 5 minutes if you want a lightly golden top.

Serve warm with rice, salad, or your favorite Tex-Mex sides.