Rotisserie chicken enchiladas

Pick all the meat off one whole rotisserie chicken and shred it into medium small pieces about an inch long and half an inch wide, no bigger.

Combine the shredded Monterey Jack, the green enchilada sauce and the chicken in a bowl and stir with a spatula until evenly combined, breaking down any large chunks.

Heat the tortillas in a saute pan over medium heat for 30 seconds per side until floppy and pliable; do not skip this.

Hold the heated tortillas in a tortilla warmer or wrapped in a damp towel while you heat the rest.

Brush each tortilla with about a tablespoon of verde sauce on each side with a pastry brush.

Place roughly 60 grams or three tablespoons of filling on the bottom quarter of the tortilla, roll it as tight as you can and tuck the seam underneath.

Lay the enchiladas out in pairs on a sheet tray until you have eight pairs.

Top each pair with one large spoonful of enchilada sauce and a strong pinch of shredded Monterey Jack.

Bake at 450F for 10 to 12 minutes until the cheese is browned and bubbly and the tortilla edges are crispy.

Serve topped with finely shredded lettuce, a drizzle of thinned crema or sour cream, cilantro and crumbled queso fresco.