Sour Cream Chicken Enchiladas

photo credit and recipe adapted from: https://cooking.nytimes.com/recipes/1021037-sour-cream-chicken-enchiladas

cooking spray
2 (10-ounce) jars Whole Foods 365 roasted verde salsa
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
4 cups shredded chicken

1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese
10 (8-inch) soft flour tortillas

Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.

In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.

In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside. Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.

Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.