Pre-heat your oven to 400 degrees. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down. Top with remaining enchilada sauce, then cheese and top with a drained can of Rottel Tomatoes.