You start out with the meat from one rotisserie chicken, one can of green enchilada sauce, a jar of Salsa Verde, a block of cream cheese, 8 oz of shredded cheese and some tortillas. I ended up using 6 of my 8 tortillas before I ran out of space...and filling.
Since I bought my Rotisserie chicken last night, I shredded it and put the meat in the fridge overnight. Since I didn't want to start with really cold ingredients, I combined the chicken, cream cheese, 1/2 of the shredded cheese, and about 10 oz of the Salsa Verde in a pot on the stove and heated it until the cheeses were melted and it was all creamy. You could also add salt & pepper at this point. I'm terrible about under-seasoning our food and usually forget about adding salt & pepper if there aren't exactly amounts in a recipe. Then you spread the filling down the center-ish of the tortilla and roll is up and put it in a greased 9x13 baking dish.
Pour in the can of green enchilada sauce and cover with the remaining cheese and bake for 15 minutes - just to make it all happy and melty. You can also broil it for a little bit to get the cheese all yummy, but we were ready to eat, so I broiled it for maybe a minute or two and decided it was good enough.
Then put it on a plate with Spanish corn or whatever kind of Mexican side dish you like.
It made 6 Enchiladas. I probably could've made a 7th one, but my dish was pretty full and I have plans for the other tortillas tomorrow night. I ended up opening up a few of the tortillas to spread in a little more filling so I wasn't wasting it. We ended up only eating three of them (2 for Justin, 1 for Claire & I). Which means I have lunch for the rest of the week!