Preheat oven to 350 degrees. Shred the rotisserie chicken and set aside the meat.
Using metal tongs, grab each tortilla and char it over a gas stove flame for 30 seconds - 1 minute. They'll get slightly puffy.
Lightly grease a 9 x 11 inch baking dish. Pour enchilada sauce into the pan (about 1/2 inch deep) and then lay one layer of tortillas on top of it, (do not overlap them). Top with half the chicken, about 5 ounces of cheese, half the sour cream, and then another layer of enchilada sauce. Repeat.
Coat the tortillas on top with the remaining enchilada sauce and sprinkle with cheese.
Cover and bake for about 45 minutes in the oven, until the cheese is bubbly.