Chicken Enchiladas

Steps

1. Pick all the meat off of one whole rotisserie chicken (standardized at 650g). Shred the chicken into medium small pieces, about 1 in long and a/2 in wide.
2. In a bowl, combine 300g of shredded Monterey Jack cheese with 200g of green enchilada sauce. Stir to get the sauce, cheese, and meat evenly combined. If there are any large chunks of chicken missed during shredding, break them down.
3. Heat up tortillas for 30 seconds per side in a sauté pan over medium heat until pliable and soft. Keep the warmed tortillas hot while you prepare the filling.
4. Take one tortilla and brush some verde sauce on both sides using a pastry brush. Place roughly 60g (or 3 tablespoons) of enchilada filling onto the bottom quarter of the tortilla.
5. Roll the tortilla up as tight as possible, tuck the seam underneath to keep it tidy and taut.
6. Repeat the process for all tortillas until you have eight pairs or 16 enchiladas.
7. Lay out the completed enchiladas on a sheet tray. Drop one large spoonful (about two to three tablespoons) of enchilada sauce on top of each pair, followed by a strong pinch of shredded Monterey Jack cheese.
8. Bake in a 450F oven for 10 to 12 minutes until the cheese is browned and bubbly and the tortilla edges are crispy.
9. To serve, top with finely shredded gem or romaine lettuce. Drizzle with crema or sour cream that has been thinned with some water. Finally, sprinkle with fresh cilantro and crumbly salty queso fresco or feta.