You know those meals that hug you from the inside out? That’s what these creamy white chicken enchiladas do for me. They’re gooey, cheesy, and loaded with juicy rotisserie chicken, which means half the work’s already done (thank you, grocery store gods). I first whipped these up on a random Tuesday when my brain and fridge were both running low. All I had was leftover chicken, some tortillas, and a vague craving for something creamy. Next thing I knew, I was licking sour cream off a spoon and wondering why I don’t make this more often. If your weeknight dinner routine could use a plot twist—something that tastes like it took all day but secretly didn’t—this is it. Toss that apron on and let’s turn that leftover bird into magic. Bonus: these reheat like a dream, so go ahead and make a double batch.